Kiat Pengolahan Pangan yang Tepat Sebagai Rahasia Anak Sehat Bebas Stunting
Abstract
This article reviews tips for correct food processing as the secret to healthy, stunting-free children. This article is motivated by survey results which state that the prevalence of stunting is high both in Indonesia and the world. At the global level, WHO estimates that 22.0% or 149.2 million children under five will be affected by stunting in 2020. Of this number, more than half are in Asia (53%). Therefore, food processing tips emerge as a promising solution to overcome these problems. This is often caused by a lack of correct understanding of food processing, which can hinder the optimal use of nutrients from available food. If food processing is done in the wrong way, the nutrients in the food can be reduced. This can cause nutritional changes in food and impact the child's growth. Therefore, education about how to process food so as not to damage its nutritional content is very important to prevent stunting. This research discusses three discussions, namely: (1) stunting in early childhood, (2) the right way to process food ingredients based on type, and (3) tips for local-based food processing for early childhood in preventing stunting. The source of this article collects data using the literature study method. This article highlights the importance of education in food processing to maintain nutritional quality and prevent stunting. By increasing understanding of the correct way to process food, it is hoped that it can make a significant contribution to efforts to prevent stunting.
Downloads
References
Cakrawati, D. & NH, M. Bahan Pangan Gizi dan Kesehatan. (Alfabeta, 2012).
Depkes RI. 2006. Status Gizi dan Imunisasi Ibu dan Anak di Indonesia. Jakarta : Departemen Kesehatan.
Ismaniar, Nur Hazizah, dan Syur'aini. 2019. Pelatihan Pengolahan Bahan Makanan Untuk Mencegah stunting. Padang: Jurusan Pendidikan Luar Sekolah Fakultas Ilmu Pendidikan Universitas Negeri Padang.
Ismaniar, “Knowledge and Skills in Processing of Food Materials Preventing Stunting in Early Childhood,” Kolok. J. Pendidik. Luar Sekol., vol. 7, no. 1, pp. 36–40, 2019, doi: 10.24036/kolokium-pls.v7i1.23.
Kemenkes RI. Situasi Balita Pendek. Vol. ISSN 2442-, Pusat Data dan Informasi Kemnterian Kesehatan RI. 2016. 1–10 hal.
Kemenkes. (2018). Situasi Balita Pendek (stunting) di Indonesia. In Pusat Data dan Informasi Kementrian Kesehatan Republik Indonesia.
Kemenkes RI. Situasi Balita Pendek (stunting) di Indonesia. Buletin Jendela Duta dan Informasi Kesehatan. Jakarta: Kementerian Kesehatan RI; 2018.
Palupi, F. Zakaria, and E. Prangdimurti, “Pengaruh Pengolahan Terhadap Nilai Gizi Pangan,” Modul e-Learning ENBP, Dep. Ilmu Dan Teknol. PAngan- Feteta-IPB, vol. 8, pp. 1–14, 2007.
Rohmah, D. Putriana, and T. A. Safitri, “Berdayakan Masyarakat Cegah Stunting dengan Mengolah Bahan Pangan Potensi Lokal,” Masy. Berdaya dan Inov., vol. 3, no. 2, pp. 114–117, 2022, [Online]. Available: https://mayadani.org/index.php/MAYADANI/article/view/97
Safitri, T. M. M., Cholisoddin, I., & Setiawan, B. D. (2019). Optimasi Kombinasi Bahan Makanan untuk Mencegah stunting pada Balita dengan menggunakan Algoritme Genetika. Jurnal Pengembangan Teknologi Informasi Dan Ilmu Komputer, 3(8), 7817–7824. Diambil dari https://j-ptiik.ub.ac.id/index.php/j-ptiik/article/view/5961
UNICEF, WHO & Group, W. B. Levels and Trends in Child Malnutrition. Joint Child Malnutrition (2018).
Wahidah, and E. D. Ilham, “PELATIHAN PENGOLAHAN BAHAN PANGAN BERNUTRISI UNTUK MENCEGAH STUNTING BAGI IBU-IBU PKK ”.
Waliulu, D. Ibrahim, and M. T. Umasugi, “Pengaruh Edukasi Terhadap Tingkat Pengetahuan Dan Upaya Pencegahan Stunting Anak Usia Balita,” J. Penelit. Kesehat. Suara Forikes, vol. 9, no. 4, pp. 269–272, 2018.
Yuniastri, I. Ismawati, and R. D. Putri, “Mikroorganisme Dalam Pangan,” J. Pertan. Cemara, vol. 15, no. 2, pp. 15–20, 2018, doi: 10.24929/fp.v15i2.653.
