02 September 2024
Syafrijal S.Kom
MEDAN, Lecturers from the Faculty of Pharmacy, University of North Sumatra (FF-USU) successfully carried out education and training on making healthy food by utilizing seafood: a nutritional solution to prevent stunting in Telukmengkudu District, Serdangbedagai Regency on Saturday (7/7) and Wednesday, (7/8).
This education and training is part of a series of USU Community Service Programs (PPM) in 2024. This activity was attended by the Secretary of Telukmengkudu District, Secretary of Pasarbaru Village and Chairperson of the Pasarbaru Village PKK and was also attended by 50 residents of Pasarbaru Village.
The service team of lecturers from the Faculty of Pharmacy, University of North Sumatra is chaired by Henny Sri Wahyuni S.Farm., M.Sc., Apt with three other lecturers, namely Prof. Dr. rer nat. Effendy De Lux Putra, SU, Apt., Emil Salim S.Farm., M.Sc., Apt., and Bayu Eko Prasetyo S.Farm., M.Sc., Apt.
In addition, this activity also involved students of the Bachelor of Pharmacy Study Program, namely Gracelyn Tanaka, Metha Angelyne Naipospos, Miranda Shafiyah Rezkiku Tarigan, Pinastiara Br Napitupulu, Clara Claudia Jap, S.farm, Thomi Baihaki Hijriyan, S.Farm and Irfan Syafti S. Farm, as one of the Merdeka Belajar Kampus Merdeka (MBKM) implementation programs, where students can directly share knowledge through education and training in making fish into nutritious processed food products.
The community service activity at the first meeting began with filling out the attendance list, providing goodie bags, snack boxes and a pre-test to the participants, to find out the basic knowledge of the participants regarding the material to be presented. Then the event began with a welcoming speech from the sub-district secretary, PKK chair and USU community service team leader.
"Welcome to the USU community service team and thank you for choosing Telukmengkudu as a community service partner and hopefully you can convey or provide knowledge so that stunting can be resolved immediately," said Bahruddin as Secretary of the Telukmengkudu Sub-district.
"Thank you to the community service team who will carry out education and training in making food to prevent stunting, and coincidentally in this village there are six children who experience stunting. Where every week health checks and monitoring are carried out on these children and with this training it will help overcome the problem of stunting that occurs in Pasarbaru Village," said Sriyani as the head of PKK.
"Thank you to Pasarbaru Village, Telukmengkudu District, who has accepted us, the USU Faculty of Pharmacy community service team supported by LPPM USU. We came with the aim of providing education and training in making healthy food from seafood to overcome the problem of stunting in this village. Where previously, as explained by the village head, there were stunted children in this village. Hopefully these children can be helped and increase the community's insight so that stunting will not occur again in the future in this village," said Henny Sri Wahyuni.
Then the event continued with a presentation of material on the importance of preventing stunting from an early age and the benefits of fish as a nutritious food source by the community service team.
At the beginning of the presentation, Henny Sri Wahyuni stated, "The prevalence of stunting in Indonesia still exceeds the limit set by the World Health Organization (WHO). Therefore, efforts are needed to overcome the problem of stunting, one of which is by utilizing nutritious food sources, namely fish".
Emil Salim explained that the characteristics of stunted children are below normal height and slow brain growth and development. This presentation was supplemented with an explanation of the growth curve for boys and girls containing normal height based on age.
Then the presentation was continued by Bayu Eko Prasetyo who explained that fish can prevent stunting because fish is an animal protein that contains high omega-3.
Furthermore, the presentation of the material was continued by Effendy De Lux Putra regarding various types of processed food products with a fish base that can be used so that children like fish such as snack bars, fish floss, fish balls, fish crackers, fish paste and fish porridge.
"These various processed food products can be one of the efforts to prevent stunting. Like the snack bar that we will make in this activity. Where we will utilize fish into nutritious snacks that are beneficial for health," said Effendy.
All participants looked very enthusiastic listening to the presentation of the material. At the end of the presentation, a question and answer session was held and participants were given the opportunity to ask questions about the material presented. Asamania asked "How to make MPASI that is delicious, nutritious and liked by children?"
Emil Salim answered, MPASI can be given with various types of mixed foods such as apples, pears, and others, because these foods are rich in vitamins and also fiber which will facilitate children's digestion"
Henny added, It would be good if when giving MPASI to children, various types of mixed foods were tried because later children will remember various types of food so that it will be easier for children to accept other types of food when they grow up.
Bayu Eko Prasetyo also added, it is recommended that breast milk should not be given less during the first six months, then after six months, MPASI is given with a texture that should not be rough, and made as soft as possible. Along with increasing age, the intake is made more varied and abundant.
Participants were increasingly enthusiastic with the various entertainment that had been prepared by the FF-USU community service team. Then the activity ended with the distribution of prizes and a photo session, and closed with closing remarks from the head of the community service team.
At the next meeting, a workshop was held on making snack bars from fish flour directly. The activity began with a video screening and explanation of making fish flour and Snack Bars and continued with direct production accompanied by a community service team consisting of lecturers and students of the USU Faculty of Pharmacy.
After that, the community was divided into three groups in training on making snack bars from fish. The community is very enthusiastic in making snack bars from fish directly with students and lecturers. Not only direct practice in making snack bars, lecturers and students also teach attractive packaging techniques so that they can increase consumer interest.
The activity was interspersed with entertainment in the form of various knowledge games while waiting for the snack bars to finish baking in the oven. Then after the snack bars were cooked, the participants were given the opportunity to taste the results of the snack bars that had been made. After that, the participants were given a questionnaire to assess the shape, taste and aroma of the snack bars that had been made.
"With this activity, it is hoped that local mothers can apply the stages in making and packaging snack bars as an effort to prevent stunting, and can be used as a form of business that can increase income from Pasar Baru village," Henny hoped.
Reza as the village secretary expressed his gratitude to the community service team of the University of North Sumatra for choosing Pasarbaru village as a partner for community service through education and training in making nutritious food, namely fish snack bars in an effort to prevent stunting.
Source: https://waspada.co.id/dosen-ff-usu-laksanakan-edukasi-dan-pelatihan-pembuatan-makanan-sehat-dengan-memanfaatkan-hasil-laut/
