Optimizing Local Food through Brownie-Based Innovation Salak Fruit as a Functional Food to Prevent Stunting in Children
Kata Kunci:
Stunting, Food Local, Snake Fruit, Brownies, CBPR, Empowerment Society, Nutrition FamilyAbstrak
Stunting remains a complex public health challenge in Indonesia, especially in rural areas with limited access to nutritious food and low nutrition literacy. This study aims to identify and maximize local potential in stunting prevention efforts through the development of innovative food products made from salak. The method used was descriptive qualitative with a community-based participatory research (CBPR) approach, which involved various parties such as mothers of toddlers, Posyandu cadres, farmer women's groups, and community leaders in Pucungwetan Village, Sukoharjo District, Wonosobo Regency. The results of the activity showed that the training in making salak brownies was able to increase community understanding of the importance of nutritious local food consumption, as well as foster an entrepreneurial spirit that can support family economic independence. Apart from being an alternative to processed local food, this innovation also contributes to meeting the nutritional needs of children and pregnant women, so it has the potential to become a sustainable intervention in stunting prevention.
Referensi
Badan Pusat Statistik. (2023). Wonosobo Dalam Angka 2023. Badan Pusat Statistik (BPS) Kabupaten Wonosobo.
Black, R. E. (2013). Maternal and child undernutrition and overweight in low-income and middle-income countries. The Lancet, 382(9890), 427–451.
Dewey, K.G., & Mayers, D. (2011). Early child growth: How do nutrition and infection interact. Maternal & Child Nutrition, 7, 129–142.
Kementerian Kesehatan R1. (2018). Pedoman Pencegahan dan Penanggulangan Stunting. Jakarta:Kemenkes RI.
Kementerian Kesehatan RI. (2023). Survei Status Gizi Indonesia (SSGI) Tahun 2022. Kementerian Kesehatan Republik Indonesia.
Kementerian Kesehatan R1 (2023). Strategi Nasional Percepatan Pencegahan Stunting. Kementerian Kesehatan Republik Indonesia
Kementerian Kesehatan R1. (2017). Tabel Komposisi Pangan Indonesia. Jakarta: Direktorat Gizi Masyarakat.
Kurniawan, B., & Handayani, D. (2021). Inovasi Pangan Lokal dalam Pemberdayaan Ekonomi Desa. Jurnal Pemberdayaan Masyarakat, 8(1), 88–97.
Prendergast, A. J., & Humphrey, J. H. (2014). The stunting syndrome in developing countries. Pediatric and International Child Health, 34(4), 250–265.
Rizal, D., Ardiansyah, F., & Sari, M. (2022). Pemanfaatan Pangan Lokal sebagai Alternatif Pencegahan Stunting. Jurnal Gizi Dan Kesehatan, 14(2), 123–134.
Ruel, M.T., & Alderman, H. (2013). Nutrition-sensitive interventions and programmes: How can they help to accelerate progress in improving maternal and child nutrition. The Lancet, 382(9891), 536–551.
Syukri, M., Widyaningsih, R., & Lestari, S. (2021). Potensi Salak sebagai Bahan Pangan Fungsional. Jurnal Teknologi Pangan, 7(1), 45–52.
Wibowo, Y., & Putri, A. D. (2022). Pengolahan pangan lokal sebagai strategi pencegahan stunting. Gizi Indonesia, 45(1), 12–20.
World Health Organization (WHO. (2020). Anaemia in women and children. World Health Organization.
World Health Organization (WHO). (2020). Levels and Trends in Child Malnutrition. World Health Organization
World Health Organization. (2021). Guideline: Improving nutrition outcomes with better dietary choices. Geneva: World Health Organization.
Diterbitkan
Cara Mengutip
Terbitan
Bagian
Lisensi
Hak Cipta (c) 2025 Proceedings Series on Social Sciences & Humanities
Artikel ini berlisensi Creative Commons Attribution 4.0 International License.
