PROGRAM PENCEGAHAN STUNTING MELALUI VARIASI OLAHAN DAUN KELOR BAGI KADER POSYANDU

Abstract

Abstrak: Stunting menjadi salah satu problem kesehatan yang dialami hampir di semua negera berkembang termasuk Indonesia. Penyebab utama stunting di Indonesia meliputi pola makan yang kurang bergizi, sanitasi yang buruk, serta akses terhadap layanan kesehatan yang masih terbatas di beberapa daerah. Hal ini ditambah realita jika kesadaran masyarakat terhadap isu stunting masih tergolong rendah. Melihat hal ini tentunya perlu penanganan secara integratif melalui edukasi secara berkelanjutan serta dengan dengan meningkatkan asupan gizi melalui konsumsi makanan yang kaya akan nutrisi. Tujuan kegiatan ini yaitu meningkatkan kesadaran masyarakat tentang gizi seimbang dan pencegahan stunting serta memberikan pengetahuan dan keterampilan dalam membuat makanan olahan sehat dari daun kelor. Program sosialisasi ini dilaksanakan dengan sasaran penerima yaitu para kader Posyandu di Desa Karangcegak, Kabupaten Purbalingga sebanyak 15 orang. Kegiatan berupa sosialisasi serta pembuatan cookies berbahan baku dain kelor sebagai salah satu inovasi makanan sehat bagi anak. Setelah pelatihan, kader menunjukkan peningkatan pengetahuan dan pengalaman pelatihan dari 40% menjadi 100%. Program ini menjadi strategi edukatif yang efektif dalam upaya pencegahan stunting di tingkat desa serta mendukung pemanfaatan potensi pangan lokal secara berkelanjutan.

Abstract: Stunting is one of the health problems experienced in almost all developing countries, including Indonesia. The main causes of stunting in Indonesia include poor nutrition, poor sanitation, and limited access to health services in some areas. This is compounded by the fact that public awareness of stunting is still relatively low. In view of this, an integrated approach is needed through continuous education and by increasing nutritional intake through the consumption of nutrient-rich foods. The objectives of this activity were to raise public awareness about balanced nutrition and stunting prevention, as well as to provide knowledge and skills in making healthy processed foods from moringa leaves. This socialization program was carried out with 15 Posyandu cadres in Karangcegak Village, Purbalingga Regency as the target recipients. The activity involved socialization and the making of cookies using moringa leaves as one of the innovations in healthy food for children. After the training, the cadres showed an increase in knowledge and training experience from 40% to 100%. This program has become an effective educational strategy in efforts to prevent stunting at the village level and supports the sustainable utilization of local food potential.