Dapur cerdas: edukasi dan demonstrasi menu sehat pangan lokal untuk pencegahan diabetes di Kelurahan Gombengsari

Abstract

Abstrak

Diabetes melitus merupakan penyakit tidak menular yang menjadi masalah kesehatan di Kelurahan Gombengsari, Kabupaten Banyuwangi. Prevalensinya meningkat dari 2,3% pada tahun 2024 menjadi 8,1% per September 2025, disertai kebiasaan konsumsi makanan tinggi gula, garam, dan lemak. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan dan pengalaman praktik kepada kader Posyandu dalam pencegahan diabetes melitus melalui edukasi dan demonstrasi menu sehat berbasis pangan lokal. Mitra sasaran adalah kader Posyandu Kelurahan Gombengsari dengan jumlah peserta 29 orang. Kegiatan dilaksanakan pada 22 Januari 2026 dalam tiga tahap, yaitu persiapan, pelaksanaan berupa penyuluhan, diskusi, tanya jawab, dan demonstrasi memasak nasi jagung, sayur bening daun kelor, dan pepes ikan bandeng, disertai pembagian leaflet dan penyerahan modul. Evaluasi dilakukan secara kualitatif observasional menggunakan lembar monitoring dan evaluasi, kemudian dibandingkan dengan target setiap indikator. Hasil menunjukkan seluruh indikator tercapai. Kader yang hadir berjumlah 29 orang dari target minimal 20 orang, seluruh tahapan dan materi terlaksana sesuai rencana, serta tujuh kader aktif bertanya atau berdiskusi dari target minimal lima kader. Leaflet diterima seluruh kader dan modul diserahkan kepada ketua kader. Kader dan pihak kelurahan juga bersedia mengadakan edukasi lanjutan. Pengetahuan kader belum diukur dengan pre-test dan post-test sehingga diperlukan pemantauan lanjutan.

Kata kunci: diabetes melitus; demonstrasi memasak; kader posyandu; pangan lokal; promosi kesehatan

Abstract

Diabetes mellitus is a non-communicable disease that remains a health problem in Gombengsari Village, Banyuwangi Regency. Its prevalence increased from 2,3% in 2024 to 8,1% in September 2025, accompanied by the habit of consuming foods high in sugar, salt, and fat. This community service activity aimed to provide Posyandu cadres with knowledge and practical experience in preventing diabetes mellitus through education and demonstrations of healthy menus based on local food. The target partners were Posyandu cadres of Gombengsari Village, with 29 participants. The activity was conducted on January 22, 2026, in three stages: preparation, implementation, and monitoring and evaluation. The methods included health education, discussion, question-and-answer sessions, and a cooking demonstration of corn rice, moringa leaf clear soup, and steamed milkfish in banana leaves, along with leaflet distribution and the handover of a module. Evaluation was observational and qualitative, using a monitoring and evaluation sheet, and the results were compared with the target of each indicator. All indicators were achieved. A total of 29 cadres attended against a minimum target of 20, all stages and materials were delivered as planned, and seven cadres actively asked questions or took part in discussions against a minimum target of five. All cadres received the leaflet, and the module was handed over to the head of the cadres. Cadres and the village office were also willing to hold follow-up education. Knowledge was not measured with a pre-test and post-test, so follow-up monitoring is needed.

Keywords: diabetes mellitus; cooking demonstration; posyandu cadres; local food; health promotion