Mifta Khaerati Ikhsan, Sri Sukmawaty Syahrir, Syaifullah Saputro

Pemberdayaan Kader Posyandu terkait Pembuatan Kerupuk Ikan Teri sebagai Makanan Tinggi Kalsium dalam Penanganan Stunting

Introduction

Pemberdayaan kader posyandu terkait pembuatan kerupuk ikan teri sebagai makanan tinggi kalsium dalam penanganan stunting. Kader Posyandu diberdayakan membuat kerupuk ikan teri kaya kalsium guna atasi stunting di Jeneponto. Tingkatkan gizi anak, keterampilan, dan potensi ekonomi lokal.

Abstract

Posyandu Gantinga di Desa Bonto Mate’ne, Kabupaten Jeneponto, menghadapi masalah stunting dengan prevalensi yang sangat tinggi, yaitu sebesar 39,8%. Masalah ini diperburuk oleh kurangnya pemanfaatan potensi lokal, seperti ikan teri, yang kaya nutrisi namun belum diolah secara optimal. Pengabdian ini bertujuan utama untuk meningkatkan pengetahuan dan keterampilan kader Posyandu dalam memanfaatkan sumber daya lokal guna mengurangi angka stunting. Metode yang digunakan mencakup perencanaan, pelatihan, dan evaluasi. Sebanyak 15 peserta, termasuk kader Posyandu, dilibatkan dalam pelatihan pengolahan ikan teri menjadi produk bernilai jual tinggi dan bergizi. Hasil kegiatan menunjukkan peningkatan signifikan dalam pengetahuan peserta terkait stunting, dengan rata-rata skor posttest meningkat sebesar 9,5 poin. Selain itu, keterampilan peserta dalam mengolah ikan teri meningkat secara signifikan dari 0% menjadi 95%. Kegiatan ini memberikan dampak positif tidak hanya pada peningkatan pengetahuan dan keterampilan masyarakat, tetapi juga berpotensi menurunkan angka stunting di wilayah tersebut. Dampak jangka panjangnya meliputi peningkatan kesejahteraan ekonomi masyarakat melalui produk lokal bernilai jual tinggi serta keberlanjutan program melalui pemberdayaan kader Posyandu

Review

This paper addresses a critical public health issue, childhood stunting, by proposing a community-based intervention. Focusing on Posyandu Gantinga in Jeneponto, where stunting prevalence is alarmingly high (39.8%), the study identifies the underutilization of local nutritional resources, specifically anchovy, as a key contributing factor. The primary objective of this program was to empower Posyandu cadres by enhancing their knowledge and skills in leveraging these local resources to develop high-calcium food products, such as anchovy crackers, thereby contributing to stunting reduction efforts. The methodology employed a practical approach involving planning, intensive training, and evaluation, engaging 15 participants, primarily Posyandu cadres. The core of the intervention was a hands-on training session focused on transforming anchovy into nutritious and marketable products. The results clearly demonstrate the effectiveness of this approach. Participants exhibited a significant improvement in their knowledge regarding stunting, with an average post-test score increase of 9.5 points. Furthermore, practical skills in processing anchovy showed a remarkable leap from an initial 0% to an impressive 95% proficiency, indicating a successful transfer of practical expertise. A key strength of this initiative lies in its innovative approach to tackle stunting by integrating local food resources and fostering community empowerment. By upskilling Posyandu cadres, the program not only directly addresses nutritional deficiencies but also opens avenues for enhancing local economic welfare through value-added products, promising long-term sustainability. While the abstract effectively highlights the significant improvements in knowledge and skills, it wisely frames the reduction in stunting as a *potential* impact, acknowledging that direct measurement of stunting reduction typically requires a longer follow-up period. Future research could focus on longitudinal studies to quantify the direct impact on stunting rates and explore the scalability of this model to other high-prevalence areas, further solidifying its promising contribution to public health.

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