Edukasi gizi dan cooking class menu lokal bergizi berbasis pangan lokal sebagai upaya pencegahan stunting pada masyarakat Kampung Pisang Kabupaten Bengkayang

Abstract

Abstrak      

Stunting masih menjadi masalah kesehatan masyarakat yang memerlukan perhatian serius, terutama di wilayah pedesaan dan perbatasan yang memiliki keterbatasan akses terhadap edukasi gizi. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan masyarakat dalam menyiapkan menu lokal bergizi sebagai upaya pencegahan stunting di Kampung Pisang, Desa Bani Amas, Kecamatan Bengkayang, Kabupaten Bengkayang, Provinsi Kalimantan Barat. Kegiatan dilaksanakan pada tanggal 18 Februari, 2 Maret, dan 9 April 2026 dengan melibatkan 18 peserta yang terdiri atas ibu balita, kader kesehatan, dan masyarakat setempat. Metode pemberdayaan yang digunakan meliputi dialog partisipatif, Focus Group Discussion (FGD), diskusi interaktif, demonstrasi pengolahan pangan lokal, dan praktik langsung cooking class berbasis pangan lokal. Tahapan kegiatan terdiri atas koordinasi mitra, edukasi gizi, demonstrasi menu sehat, praktik memasak bersama, serta evaluasi kegiatan melalui observasi dan diskusi reflektif bersama peserta. Hasil kegiatan menunjukkan bahwa 83,3% peserta memahami konsep gizi seimbang, 88,9% peserta memahami pentingnya protein hewani, dan 94,4% peserta mampu menyebutkan jenis pangan lokal bergizi yang dapat dimanfaatkan sebagai menu sehat balita. Peserta juga mampu mempraktikkan pengolahan menu sehat berbasis pangan lokal secara mandiri. Program ini memberikan implikasi positif terhadap peningkatan literasi gizi keluarga, keterampilan pengolahan pangan lokal, serta penguatan kapasitas masyarakat dalam mendukung pencegahan stunting berbasis keluarga secara berkelanjutan di wilayah perbatasan.

Kata kunci: cooking class; edukasi gizi; pangan lokal; pencegahan stunting; pengabdian masyarakat.

Abstract

Stunting remains a public health issue that requires serious attention, especially in rural and border areas with limited access to nutrition education. This community service activity aims to improve community knowledge and skills in preparing nutritious local menus as an effort to prevent stunting in Kampung Pisang, Sebalo Village, Bengkayang District, Bengkayang Regency, West Kalimantan Province. The activity was held on February 18, March 2, and April 9, 2026, involving 18 participants consisting of mothers of toddlers, health cadres, and the local community. The empowerment methods used included participatory dialogue, Focus Group Discussion(FGD), interactive discussions, demonstrations of local food processing, and hands-on practice cooking class based on local food. The activity stages consisted of partner coordination, nutrition education, healthy menu demonstrations, joint cooking practices, and activity evaluation through observation and reflective discussions with participants. The results showed that 83.3% of participants understood the concept of balanced nutrition, 88.9% of participants understood the importance of animal protein, and 94.4% of participants were able to identify types of nutritious local foods that can be used as healthy menus for toddlers. Participants were also able to practice independently, preparing healthy menus based on local food. This program has positive implications for improving family nutritional literacy, local food processing skills, and strengthening community capacity in supporting sustainable family-based stunting prevention in border areas.

Keywords: cooking class; nutrition education; local food; stunting prevention; community service