Peningkatan Pengetahuan Pengolahan Makanan Sehat untuk Pencegahan Stunting pada Komunitas PKK Desa Sumberejo
DOI:
https://doi.org/10.36312/linov.v10i3.3299Keywords:
Stunting, pengelolaan makanan sehat, edukasi gizi, PKK, PDCAAbstract
Stunting masih menjadi masalah kesehatan masyarakat yang signifikan di Indonesia, terutama di daerah pedesaan yang memiliki tingkat kesadaran rendah terhadap gizi dan pengolahan makanan. Program pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan anggota PKK Desa Sumberejo, Kecamatan Gedangan, Kabupaten Malang mengenai pengolahan makanan sehat sebagai upaya pencegahan stunting. Program dilaksanakan dengan pendekatan Plan–Do–Check–Action (PDCA). Pada tahap perencanaan, kebutuhan masyarakat diidentifikasi dan disusun bahan edukasi berupa buku resep berbasis pangan lokal. Pada tahap pelaksanaan, dilakukan sesi edukasi dengan 65 peserta PKK mencakup penyampaian materi dan diskusi mengenai resep sehat terjangkau. Evaluasi menggunakan pre-test dan post-test menunjukkan peningkatan skor rata-rata dari 83,54 menjadi 87,38, signifikan secara statistik (Z = 2,675; p = 0,007). Tahap akhir berupa distribusi buku resep dan rencana keberlanjutan. Studi ini merupakan intervensi edukasi berbasis komunitas tanpa kelompok pembanding, sehingga hasil difokuskan pada perbedaan sebelum dan sesudah intervensi. Program ini menunjukkan efektivitas pendekatan edukatif terstruktur dalam meningkatkan pengetahuan masyarakat dan mendukung pencegahan stunting berbasis lokal.
Improving Knowledge of Healthy Food Processing to Prevent Stunting in the PKK Community of Sumberejo Village
Abstract
Stunting remains a significant public health issue in Indonesia, particularly in rural areas where awareness of nutrition and food processing is relatively low. This community service program aimed to improve the knowledge of PKK members in Sumberejo Village, Gedangan Subdistrict, Malang Regency, regarding healthy food processing as an effort to prevent stunting. The program was implemented using the Plan–Do–Check–Action (PDCA) approach. In the planning stage, community needs were identified and educational materials were prepared in the form of a recipe book based on local food resources. During the implementation stage, an educational session was conducted with 65 PKK participants, which included lectures and discussions on affordable healthy recipes. Evaluation using pre-test and post-test showed an increase in the average score from 83.54 to 87.38, which was statistically significant (Z = 2.675; p = 0.007). The final stage consisted of distributing the recipe book and developing a sustainability plan. This study represents a community-based educational intervention without a comparison group, with results focusing on pre- and post-intervention differences. The program demonstrated the effectiveness of a structured educational approach in enhancing community knowledge and supporting stunting prevention through the use of local resources.
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Copyright (c) 2025 Kiky Martha Ariesaka, Anditri Weningtyas, Lintang Widya Sishartami, Hilma Tsurayya Iftitahurroza, Taurisma Aulia Nanda Wibisono, Adhiena Liany Anastasia Putri, Arif Ladika Wiratama, Fannia Yosa Bakhtiar
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