PEMANFAATAN PANGAN LOKAL PADAT PROTEIN SEBAGAI UPAYA PENCEGAHAN STUNTING

Abstract

Abstrak: Tingginya kemiskinan di Indonesia menjadi salah satu factor pemicu stunting. Program keluarga harapan merupakan program pengentasan kemiskinan yang memberikan bantuan tunai kepada keluarga penerima manfaat yang difokuskan untuk pemenuhan makanan bergizi, dengan memanfaatkan bahan pangan lokal yang salah satunya adalah tempe. Persoalan muncul manakala kebanyakan anak di perkotaan yang lebih tertarik mengkonsumsi jajanan luar. Masyarakat di Jl. Terompet Blok.X Kelurahan Manggala, kota Makassar dengan jumlah penerima bansos yang cukup tinggi dan berbanding lurus dengan kejadian stuntingnya. Tujuan kegiatan untuk meningkatkan kemampuan warga dalam mengolah makanan bergizi dan mengolah tempe menjadi kuliner seperti coto tempe, bakso tempe, tempe pedas manis, bolu cukke tempe dan tempe katsu. Metode yang digunakan menitik beratkan pada keaktifan peserta seperti demontrasi, simulasi dan edukasi. Peserta dalam kegiatan ini melibatkan 25 Anggota KPM Forum cahaya mata. Pelaksanaan kegiatan terbagi menjadi 3 tahapan yaitu tahap perencanaan pelatihan,tahap pelaksanaan kegiatan dan selanjutnya tahap ketiga evaluasi pelaksanaan kegiatan. Adapun hasil pre-post tes yang didapatkan terkait pengetahuan mengenai pencegahan stunting yakni sebelum diberikan edukasi di identifikasi pengetahuan dalam kategori baik sebanyak 8 peserta (32%) dan setelah diberikan edukasi naik menjadi 18 (72%) peserta,untuk kategori pengetahuan Cukup sebanyak 11 (44%) peserta turun menjadi 7 (28%) setelah diberikan edukasi.Sedangkan kategori pengetahuan kurang, dari 6 (24%)peserta menjadi 0 peserta. Kemudian hasil demo memasak dinilai secara obyektif dengan melihat tampilan dan juga cita rasa masakan oleh tim, semua peserta (100%) mampu melakukan masakan tersebut.

Abstract: The high level of poverty in Indonesia is one of the factors that triggers stunting. The Family Hope Program is a poverty alleviation program that provides cash assistance to beneficiary families which is focused on providing nutritious food, by utilizing local food ingredients at affordable prices, one of which is tempeh. The problem arises when many children in urban areas are more interested in consuming outside snacks. People on Jl. Trumpet Blok x. The aim of the activity is to improve residents' ability to process nutritious food and process tempeh into culinary delights such as coto tempeh, tempeh meatballs, sweet and spicy tempeh, bolu cukke tempeh and tempeh katsu. The method used focuses on participant activity such as demonstrations, simulations and education. Participants in this activity involved 25 members of the KPM Cahaya Mata Forum. The steps for implementing activities are divided into 3 main stages, namely the training planning stage by holding an initial meeting with partners, the second stage of implementing activities which starts with education regarding stunting and strategies for starting a business, which then provides demonstration training on processing nutritious food ingredients for families based on ingredients. The local food tempeh is a culinary product that has selling value. The third stage of evaluation is to assess KPM's ability to produce culinary products as well as knowledge related to preventing stunting in children. The pre-post test results obtained were related to knowledge regarding stunting prevention, namely before being given the education, knowledge was identified in the good category as many as 8 participants (32%) and after being given the education it rose to 18 (72%) participants, for the Sufficient knowledge category there were 11 (44%) participants decreased to 7 (28%) after being given education. Meanwhile, the lack of knowledge category went from 6 (24%) participants to 0 participants. Then the results of the cooking demonstration were assessed objectively by looking at the appearance and taste of the cooking by the team, all participants (100%) were able to do the cooking.