Optimalisasi Gizi Balita dengan Pengolahan Nugget Fortifikasi Tempe dan Ikan Mujair untuk Pencegahan Stunting
DOI:
https://doi.org/10.47065/jpm.v6i4.2976Keywords:
Stunting; Fortification; Nugget; Tilapia; TempehAbstract
The KKN-T Program, Universitas Gajah Putih, themed The Prevention of Stunting. A number of students were sent to several village in Bener Meriah Regency. This program was carried out through collaboration between lecturers and students. KKN-T location is Timang Gajah Village. The problem encountered was the prevalence stunting in several villages. Therefore, the purpose of this community service is to prevent stunting by training in processing nuggets using the main ingredients of tempeh and tilapia fish. The method used was by delivering lectures on stunting, the benefits of consuming nutritious food and training in making nuggets. The number of Partners present was 18 peoples, including mothers of general public and mothers who were Posyandu cadres. At the beginning of the event, the Community Service Team distributed Pre-Test to Partners. After the lecture, demonstration and training, the Community Service Team distributed Post Test. The main ingredients used to make nuggets are tempeh and tilapia fish fillets along with their bones which are crushed until smooth, garlic and a little salt. Based on information from Partners in the Question and Answers session, it showed that still had difficulty getting sources of has been animal protein. Both types of tests aim to determine the extent to which Partners have received and understood the knowledge delivered by the resource person. The results show that Partners are very satisfied with participating in the Community Service program.Downloads
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