Latar belakang: Anak sekolah dasar masih kurang pengetahuan mengenai gizi seimbang. Anak sekolah dasar lebih mengetahui 4 sehat 5 sempurna dibandingkan Pedoman Gizi Seimbang (PGS). Tujuan: Tujuan penelitian ini untuk mengetahui pengaruh dari ketiga media mengenai gizi seimbang. Metode: Penelitian ini berjenis eksperimental dengan sampel murid kelas 4 dan 5. Saat edukasi dibedakan menjadi offline dan online dikarenakan keadaan COVID-19 masih diberlakukan pembatasan. Sampel dipilih dengan metode purposive samplin yang berjumlah 69 orang.   Hasil: Hasil uji Wilcoxon dan Paired t-test dengan menganalisis data dari pre-test dan  post-test didapatkan nilai p = 0,001 untuk media poster, nilai p = 0,006 untuk media video boneka tangan, dan nilai p = 0,003 untuk media buku cerita.    Kesimpulan: Media poster memiliki nilai signifikan yang paling baik dibandingkan kedua media lainnya, namun ketiga media tersebut dapat meningkatkan pengetahuan anak sekolah dasar kelas 4 dan 5 di SDN Margahayu 19 Bekasi.

Ice cream is a frozen dairy product that includes healthy and nutritious aspects. To improve the value of the health benefits, it is necessary to develop functional ice cream products. One such addition is horn plantain bananas, which have the benefit of having a high dietary fibre and pectin content. In order to make ice cream, gelatin must be used as a stabilizer. The increase of non-halal gelatin has led to improvements in the production of halal gelatin derived from fish. This study was performed to evaluate the effect of adding fish gelatin to the characteristics of plantain banana (Musa paradisiaca fa. Corniculata)-based ice cream. This study used a pre-experimental design with a fully randomized design and one component, the addition of varying quantities of fish gelatin (A1: 0 %, A2: 0.25 %, and A3: 0.5 %) with three replicates. The characteristics (taste, fragrance, texture, and colour), melting time, and overrun were evaluated. The Duncan Multiple Range Test as post-hoc test was used to continue ANOVA-based data analysis. The results demonstrated that the inclusion of fish gelatin at various levels did not significantly alter the degree of preference for colour, fragrance, flavour, or overrun. Texture and melting time were different (p <0.05). According to this study, the ice cream that the panellists preferred had an average overrun value of 52.67 ± 9.87, a melting time of 26.0 ± 0.1 minutes, and was made using the A3 formulation with 0.5 % fish gelatin.

ABSTRAKLatar Belakang : Kabupaten Karawang termasuk kedalam daerah yang menjadi fokus program penanganan stunting. Berdasarkan data Dinas Kesehatan Kabupaten Karawang (2021), persentase balita stunting di kcamatan Pedes sebanyak 2,2%. Salah satu program pemerintah dalam upaya melakukan pencegahan dan screening terhadap kejadian stunting adalah dengan pemanfaatan posyandu balita dan pemberian Pemberian Makanan Tambahan (PMT) pada setiap kegiatan posyandu. Buah pisang dan ikan merupakan bahan pangan lokal yang mudah ditemukan dan memiliki nilai gizi yang baik untuk dijadikan PMT. Contoh PMT yang digemari olah seluruh kalangan terutama anak-anak serta dapat memperpanjang masa simpan pangan lokal nugget. Meningkatkan kemampuan peserta pelatihan untuk mengolah camilan tinggi protein berbahan baku pangan lokal dengan memanfaatkan buah pisang dan ikan sebagai upaya pencegahan stunting. Metode : Kegiatan pengabdian dilakukan dilaksanakan di Desa Sungaibuntu. Pelatihan terhadap 15 kader posyandu yang meliputi empat tahap yaitu 1) Penyampaian materi tentang stunting dan cara pencegahannya; 2) Praktek membuat PMT (Pemberian Makanan Tambahan) berbahan dasar buah pisang dan ikan dalam bentuk nugget; 3) Sesi diskusi dan tanya jawab; 4) Evaluasi. Hasil : Terjadi peningkatan pengetahuan kader posyandu (p<0,05). Kesimpulan : Terjadi peningkatan pengetahuan kader posyandu dan keterampilan peserta dalam membuat nugget pisang dan nugget ikan. Kata kunci: pelatihan kader posyandu; pencegahan stunting; nugget pisang; nugget ikan. ABSTRACTBackground: Karawang Regency is included in the area that is the focus of the stunting management program. Based on data from the Karawang Regency Health Office (2021), the percentage of stunting under five in the Pedes sub-district was 2.2%. One of the government's programs in an effort to prevent and screen stunting is the use of integrated healthcare center “posyandu” for toddlers and the provision of Supplementary Food (PMT) at every integrated healthcare center “posyandu”  activity. Bananas and nuggets are local food ingredients that are easy to find and have good nutritional value to be used as PMT. Examples of PMT are favored by all circles, especially children and can extend the shelf life of local food nuggets. Improve the ability of training participants to process high-protein snacks made from local food by utilizing bananas and fish as an effort to prevent stunting. Methods: Service activities were carried out in Sungaibuntu Village. Training for 15 integrated healthcare center “posyandu”  cadres which includes four stages, namely 1) Delivery of material on stunting and how to prevent it; 2) The practice of making PMT (Supplementary Food Provision) based on bananas and fish in the form of nuggets; 3) Discussion and question and answer session; 4) Evaluation. Results: There was an increase in knowledge of integrated healthcare center “posyandu” cadres (p<0.05). Conclusion: There was an increase in knowledge of integrated healthcare center “posyandu” cadres and participants' skills in making banana nuggets and fish nuggets. Keywords: Integrated healthcare center cadre training; stunting prevention; banana nuggets; fish nuggets