Open AccessTraining on making complementary foods from local mixed foods among mothers and cadres of Posyandu Cikulur
Author(s) -
Muhammad Ikhsan Amar,
Nanang Nasrullah,
Retno Kusumastuti
Publication year - 2022
Publication title -
community empowerment
Language(s) - English
Resource type - Journals
eISSN - 2621-4024
pISSN - 2614-4964
DOI - 10.31603/ce.6690
Subject(s) - quality (philosophy) , breast milk , training (meteorology) , medical education , business , psychology , food science , medicine , geography , biology , philosophy , biochemistry , epistemology , meteorology
Complementary foods for breast milk (MP-ASI) are needed as additional food if breast milk intake does not meet the needs of toddlers. So far, the practice of giving MP-ASI is often ignored, especially in terms of nutrient density. This is due to the lack of knowledge and skills of mothers and posyandu cadres in making nutrient-dense MP-ASI. The purpose of this program is to increase the knowledge of mothers and posyandu cadres about the manufacture of MP-ASI made from nutrient-dense local ingredients. The method used is training with video tutorials on making MP-ASI made from local ingredients and educational videos related to MP-ASI. This program provides significant benefits because there is an increase in knowledge after participating in the training (97.74% > 68.11%), both in the aspect of making MP-ASI made from local ingredients and processing quality MP-ASI, especially from mixed food ingredients (BMC). Other than that, the activity provides a sustainable impact in order to meet the nutritional needs of toddlers