PEMANFAATAN HATI AYAM MENJADI CEMILAN STIK SEBAGAI SUMBER ZAT BESI SEBAGAI UPAYA PENCEGAHAN ANEMIA BALITA

Nurqalbi SR; Husnul Khatimah; Nurjannah Supardi; Rismawati Rismawati; Sumarni Sumarni; Fadjriah Ohorella; Tamzil Azizi Musdar

doi:10.31764/jmm.v10i5.42177

PEMANFAATAN HATI AYAM MENJADI CEMILAN STIK SEBAGAI SUMBER ZAT BESI SEBAGAI UPAYA PENCEGAHAN ANEMIA BALITA

Nurqalbi SR, Husnul Khatimah, Nurjannah Supardi, Rismawati Rismawati, Sumarni Sumarni, Fadjriah Ohorella, Tamzil Azizi Musdar

Abstract

Abstrak: Anemia pada balita masih menjadi masalah kesehatan masyarakat yang signifikan, terutama di wilayah dengan tingkat sosial ekonomi menengah ke bawah. Prevalensi anemia anak balita cenderung menunjukkan kenaikan dari tahun ke tahun. Dampak terhadap kematian dan kualitas sumber daya manusia di masa mendatang akibat kejadian anemia, mendorong pemerintah untuk melakukan penanganan yang lebih optimal. Tujuan pengabdian dilakukan untuk meningkatkan pengetahuan dan keterampilan mitra mengenai pemanfaatan hati ayam sebagai sumber protein hewani untuk mencegah anemia pada balita. Metode pengabdian dilakukan melalui penyuluhan, pelatihan, dan pendampingan. Mitrra sasaran pada kegiatan ini yaitu kader posyandu Sarinita sejumlah 20 orang. Evaluasi kegiatan dilaksanakan dengan melakukan pretest dan posttest melalui kuesioner dan lembar observasi dengan jumlah pertanyaan 10 butir mengenai pengetahuan tentang anemia balita, pengukuran antropometri, dan keterampilan mengolah hati ayam menjadi cemilan stik. Hasil pretest peserta sebelum dilakukan kegiatan pengabdian ini menunjukkan sebanyak 60% peserta memiliki pengetahuan rendah dan 100% peserta tidak terampil membuat cemilan kerupuk stik hati ayam. Hasil posttest melalui kuesioner dan lembar observasi menunjukkan bahwa terjadi peningkatan pengetahuan dan keterampilan pada peserta yakni pengetahuan kategori tinggi sebesar 75% dan 100% peserta terampil membuat kerupuk stik hati ayam.

Abstract: Anemia among children under five remains a significant public health issue, particularly in areas with low-to-middle socioeconomic status. The prevalence of anemia in this age group has shown a tendency to rise over the years. The potential impact of anemia on mortality and the future quality of human resources has prompted the government to seek more optimal interventions. This community service activity aimed to enhance the partners' knowledge and skills regarding the use of chicken liver as a source of animal protein to prevent anemia in children under five. The activity was conducted through health education, training, and mentoring. The target partners consisted of 20 participants from the Sarinita group.The activity was evaluated using pre-tests and post-tests—administered via questionnaires and observation sheets—comprising 10 questions covering knowledge of anemia in toddlers, anthropometric measurements, and skills in processing chicken liver into snack sticks. Pre-test results indicated that 60% of participants had low knowledge, and none possessed the skills to make chicken liver snack sticks. Post-test results demonstrated an improvement in both knowledge and skills: 75% of participants reached the high-knowledge category, and all participants became skilled in making chicken liver snack sticks.

Keywords

Anemia; Children Under Five; Chicken Liver; Snack Sticks.

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DOI: https://doi.org/10.31764/jmm.v10i5.42177