Demonstrasi pengolahan ikan lele sebagai makanan tambahan dalam pencegahan stunting pada calon pengantin
DOI:
https://doi.org/10.34305/jppk.v4i01.1337Keywords:
Pencegahan, Stunting, Ikan Lele, Calon Pengantin, NuggetAbstract
Latar Belakang: Pencegahan stunting dimulai saat masa pranikah dan prakonsepsi, salah satunya makanan nilai gizi tinggi yaitu ikan lele. Ikan lele memiliki kandungan protein yang dapat mencegah stunting. Selain itu, ikan lele juga mudah dibudidayakan oleh masyarakat, menjadikannya pilihan yang baik untuk meningkatkan asupan gizi. Pengabdian masyarakat ini bertujuan untuk mendemonstrasikan pengolahan ikan lele sebagai makanan tambahan dalam pencegahan stunting.
Metode: Kegiatan ini dilakukan dengan metode demonstrasi dan pemberian informasi menggunakan media power point. Pengabdian masyarakat ini dilakukan selama 2 hari, pada tanggal 2-3 April 2024.
Hasil: Berdasarkan hasil kegiatan ini ada kenaikan pengetahuan calon pengantin dari sebelum pemberian edukasi dan praktek yang sebelumnya presentase calon pengantin dengan pengetahuan baik sebanyak 25% meningkat menjadi 75%, dan presentase calon pengantin dengan pengetahuan kurang dari yang sebelumnya 25% berkurang menjadi 0%. Diharapkan calon pengantin dapat senantiasa membiasakan perilaku gemar makan ikan dalam mempersiapkan kehamilan sehingga tidak terjadinya ibu hamil dengan enrgi kronik yang dapat mengakibatkan generasi stunting.
Kesimpulan: adanya peningkatan pengetahuan calon pengantin setelah adanya sosialisasi pemanfaatan dan pengolahan ikan lele.
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