Edukasi Pemanfaatan Daun Kelor menjadi Produk Olahan Puding sebagai Makanan Tambahan (PMT) Balita di Desa Luwang, Gatak, Sukoharjo

Agung Widiastuti; Endrat Kartiko Utomo; Fakhrudin Nasrul Sani

doi:10.59025/pr3fa935

Authors

Agung Widiastuti Universitas Duta Bangsa Surakarta
Endrat Kartiko Utomo Universitas Duta Bangsa Surakarta
Fakhrudin Nasrul Sani Universitas Duta Bangsa Surakarta

DOI:

https://doi.org/10.59025/pr3fa935

Keywords:

Daun Kelor, PMT, Stunting

Abstract

Secara ilmiah daun kelor (Morinaga oleifera) memiliki kandungan gizi tinggi, sehingga berpotensi membantu mengatasi masalah kekurangan gizi, kelaparan, serta berperan dalam pencegahan dan penanganan berbagai penyakit salah satunya penurunan angka stunting. Namun, konsumsi daun kelor di masyarakat Indonesia masih relatif rendah karena aroma khasnya kurang disukai. Tujuan PKM ini untuk peningkatan pengetahuan dan keterampilan dalam pembuatan puding dun kelor kepada ibu Balita stunting di Desa Luwang, Gatak, Sukoharjo. Metode yang digunakan meliputi tiga tahapan: (1) Persiapan, termasuk koordinasi dan perencanaan; (2) Implementasi, yang mencakup sosialisasi, penyuluhan, demonstrasi pembuatan PMT; dan (3) Evaluasi, yang dilakukan melalui umpan balik dan evaluasi pengetahuan lansia menggunakan pretest dan posttest. Hasil kegiatan terjadi perubahan tingkat pengetahuan yang awalnya kurang sebesar 20 responden (54%), setelah dilakukan edukasi meningkat menjadi pengetahuna baik sebesar 22 peserta (59%). Selain itu, keterampilan peserta juga meningkat kategori baik sebanyak 17 responden (48%) kemudian setelah dilakukan demostrasi terjadi peningkatan keterampilan peserta sebesar 27 peserta (73%). Kesimpulan Dengan demikian, edukasi mengenai pemanfaatan daun kelor sebagai produk olahan puding PMT balita memberikan dampak positif bagi masyarakat terkait pemanfaatan daun kelor sebagai sumber PMT bagi balita.

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