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THE EFFECT OF SPINACH FLOUR TO THE ACCEPTANCE AND NUTRIENT CONTENT OF SUBSTITUTION OYSTER MUSHROOM DRIED NOODLES Rahmawati, Rahmawati; Wahyuni, Fitri; Hariati, Niken Widyastuti
Jurnal Ilmiah Ilmu Kesehatan: Wawasan Kesehatan Vol 5, No 2: JANUARI 2019
Publisher : STIKes Kapuas Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33485/jiik-wk.v5i2.131

Dried noodles are fresh noodles to instantly drained its water levels reached up to 8-10%. The presence of the excess, so that the noodles started to preferred even become culture an alternative food substitute for rice. Raw materials of making noodles in general is flour made from wheat that must be imported. Substitution and fortification partial with other materials is one form of innovation as an effort reduce dependence of flour such as oyster mushrooms and spinach flour. The purpose of this research was to determine the acceptability and nutrient content of dried noodles subsititution of oyster mushroom flour with fortification of spinach flour. Randomized Block Design (RBD) was used in this experiment with four levels of treatment with a mixture of fortification flour formula, namely: F1 (5%), F2 (10%), F3 (15%), F5 (20%) that added in dried oyster mushrooms noodles (70:30)%. The acceptability rated from organoleptic conducted on semi trained panelists were as many as 30 students and the levels of nutrient content from the results of the laboratory test used the proximate and spectrophotometry. Based on organoleptic and results weighting values, the formula 5 had received higher panelists from other formula with a score of 59.9. Laboratory result showed protein 18.03 g, fat 8.01 g, 6.60 g water, ash 6.56 g, fiber 34.90 g, carbohydrates 19.25 g, and 015 mg of iron. The noodle product with proportion of wheat and oyster mushrooms flour has a good acceptability and higher nutrient content compared to commercial dried noodles in general.Dried noodles are fresh noodles to instantly drained its water levels reached up to 8-10%. The presence of the excess, so that the noodles started to preferred even become culture an alternative food substitute for rice. Raw materials of making noodles in general is flour made from wheat that must be imported. Substitution and fortification partial with other materials is one form of innovation as an effort reduce dependence of flour such as oyster mushrooms and spinach flour. The purpose of this research was to determine the acceptability and nutrient content of dried noodles subsititution of oyster mushroom flour with fortification of spinach flour. Randomized Block Design (RBD) was used in this experiment with four levels of treatment with a mixture of fortification flour formula, namely: F1 (5%), F2 (10%), F3 (15%), F5 (20%) that added in dried oyster mushrooms noodles (70:30)%. The acceptability rated from organoleptic conducted on semi trained panelists were as many as 30 students and the levels of nutrient content from the results of the laboratory test used the proximate and spectrophotometry. Based on organoleptic and results weighting values, the formula 5 had received higher panelists from other formula with a score of 59.9. Laboratory result showed protein 18.03 g, fat 8.01 g, 6.60 g water, ash 6.56 g, fiber 34.90 g, carbohydrates 19.25 g, and 015 mg of iron. The noodle product with proportion of wheat and oyster mushrooms flour has a good acceptability and higher nutrient content compared to commercial dried noodles in general.

PENYULUHAN DAN PELATIHAN KADER POSYANDU SEBAGAI UPAYA PENINGKATAN WAWASAN PELAYANAN GIZI BAGI MASYARAKAT Rahmawati Rahmawati; Niken Widyastuti Hariati; Icha Dian Nurcahyani; Fitri Wahyuni
JMM (Jurnal Masyarakat Mandiri) Vol. 2, No. 1: Juni 2018
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Peran aktif kader kesehatan dipelayanan gizi sangat penting untuk meningkatkan kualitas dan status gizi masyarakat terutama kesehatan ibu dan anak. Aktif tidaknya kader tersebut tergantung dari pengetahuan kader Posyandu. Kegiatan ini bertujuan untuk melakukan penyuluhan dan pelatihan kader posyandu agar lebih meningkatkan wawasan tentang pelayanan gizi di posyandu. Kegiatan pengabdian dilakukan melalui beberapa tahap yaitu tahap persiapan (observasi), tahap pelaksanaan, dan tahap evaluasi. Tahap awal dilakukan pengumpulan data melalui wawancara dan kuesioner (pre-test). Tahap inti dilakukan penyuluhan tentang 5 meja posyandu, MP ASI, PMT penyuluhan dan pemulihan, GTM, kemudian pelatihan pengisian KMS dan cara membaca grafik KMS, serta cara melakukan pengukuran status gizi yang baik dan benar. Tahap akhir dilakukan evaluasi melalui tanya jawab dan post-test untuk mengetahui tingkat pemahaman kader posyandu setelah penyuluhan. Hasil pre-test rata-rata pengetahuan kader sebesar 57.8 % dan post-test sebesar 73.3%. Hasil tersebut dapat disimpulkan bahwa pengetahuan kader meningkat setelah diberikan penyuluhan dan pelatihan.Abstract: The active role of health cadre in nutritional care is very important to improve the quality and nutritional status of the community especially maternal and child health. Active or not active the cadre is dependent on the knowledge of Posyandu cadres. This activity aimed to provide counseling and training Posyandu cadres to improve the knowledge of nutritional care in the Posyandu. The dedication activities were conducted through several stages namely the preparation stage (observation), the implementation stage, and the evaluation stage. The first stage was data collection through interviews and questionnaires (pre test). The core stage was carried out counseling about of five Posyandu table, MP ASI, PMT extension and recovery, GTM, then the training of filling KMS and how to read KMS charts, as well as how to perform the measurement of good and correct nutritional status. The final stage was evaluated through the question and answer post-test to know the level of understanding Posyandu cadres after counseling. The results of pre test average cadre knowledge of 57.8% and post test of 73.3%. The results could be concluded that cadre knowledge increased after being given counseling and training.

Diseminasi Standar Makanan, Pengolahan Jus Varian Buah dan Sayur Serta Edukasi Kepada Lansia Hipertensi Di Panti Sosial Tresna Werdha Budi Sejahtera Banjarbaru Rijanti Abdurrachim; Niken Widyastuti Hariati; Endang Sri Purwanti Ningsih
Jurnal Abdimas Kesehatan (JAK) Vol 4, No 1 (2022): Januari
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Elderly is an age group that is very vulnerable to suffer from hypertension. In addition to medication, blood pressure can be controlled by managing diet and giving fruits and vegetables. The Community Service Team carried out dissemination of food standards, processing of fruit and vegetable variant juices and education for the elderly with hypertension at the Tresna Werdha Budi Sejahtera Social Home Banjarbaru. The purpose of the activity is to provide input to nursing home managers regarding food standards, training and demonstrations of making fruit and vegetable juice variants as well as providing knowledge about eating arrangements for controlling blood pressure in the elderly. Method: Phase I: Dissemination to the management and health workers regarding food standards for the elderly with hypertension. Phase II: Conducting demonstrations of making fruit and vegetable variant juices and training nutritionists and health workers. Phase III: educating the elderly about eating arrangements and measuring blood pressure. The results of the activity: I. The results of the dissemination of suggestions for improving food standards for the elderly in order to control the blood pressure of the elderly at the Tresna Werdha Home., II The results of the juice making demonstration and training: the health workers were very enthusiastic, starting from the explanation from the preparation process to the making process. The results of education and blood pressure examinations found high grade 1 and 2 hypertension conditions. It is not possible to do pre and post-tests to explore the level of knowledge in the elderly. Asking questions directly from what is explained, all the elderly can answer. The preparation of food standards for the elderly with the addition of a composition of vegetables and fruit, the proposal to enter a joint juice drinking program with the elderly, providing continuous mentoring and motivation by nutritionists, are opportunities for the implementation of the MOU/cooperation agreement with the Social Institution.

PENGARUH MEDIA PROMOSI KESEHATAN TERHADAP PERILAKU IBU DALAM PENCEGAHAN STUNTING DI MASA PANDEMI COVID-19 (PADA ANAK SEKOLAH TK KUNCUP HARAPAN BANJARBARU) Rita Kirana; Aprianti Aprianti; Niken Widyastuti Hariati
Jurnal Inovasi Penelitian Vol 2 No 9: Februari 2022
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v2i9.1259

Stunting (kerdil) adalah kondisi dimana balita memiliki panjang atau tinggi badan yang kurang jika dibandingkan dengan umur. Peran dan kedudukan ibu dalam menjaga kualitas keluarga mencakup aspek pendidikan, kesehatan, ekonomi, sosial budaya, kemandirian keluarga, dan mental spiritual serta nilai-nilai agama yang merupakan dasar untuk mencapai keluarga sejahtera. Pengukuran pada kondisi Stunting menggunakan pengukuran status gizi secara langsung menggunakan penilaian antropometri. Salah satu pencegahan Stunting melalui edukasi pada ibu dalam perubahan perilaku peningkatan kesehatan dan gizi keluarga. Pola asuh dan status gizi sangat dipengaruhi oleh pemahaman orang tua (seorang ibu). Dengan proses promosi kesehatan untuk meningkatkan pengetahuan masyarakat dalam memelihara dan meningkatkan kesehatannya. Penelitian ini menggunakan quassy experiment design (desain eksperimen semu) dengan rancangan penelitian one group pretest-posttest. Populasi penelitian ini adalah ibu yang merupakan orang tua siswa sekolah TK Kuncup Harapan Banjarmasin. Hasil analisis statistic Independent Sample T Test menunjukan bahwa nilai rata-rata pengetahuan Ibu sebelum diberikan pendidikan kesehatan, baik menggunakan PPT maupun menggunakan media leaflet menunjukan, tidak ada perbedaan yang signifikan pada rata-rata pengetahuan stunting pada kelompok PPT dan pada kelompok leaflet. Dengan demikian, kedua kelompok ini memenuhi syarat untuk di lakukan intervensi pendidikan kesehatan. Hasil Penelitian ini dapat memberikan konstribusi dalam pengembangan ilmu kebidanan khususnya dalam asuhan anak terkait stunting dan status gizi.

The Effect of Oyster Mushrooms Flour Substitution to The Acceptance and Nutrient Content of Dried Noodles Rahmawati Rahmawati; Fitri Wahyuni; Niken Widyastuti Hariati
Jurnal Dunia Gizi Vol 1, No 2 (2018): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v1i2.3811

Noodle product is a practical food, easy to process, and can be quickly served compared to rice, a type of noodle product that can compete in the market is dried noodles. One of the local foods that can be used as an addition in the manufacture of dried noodles is oyster mushrooms, besides having a good taste also has a high nutritional content such as protein, fiber and iron, but low in carbohydrates, fats and calories. Objectives; The purpose of this research was to determine the acceptability and nutrient content of dried noodles with subsititution of oyster mushroom flour. Material and Method; Randomized Block Design (RBD) was used in this experiment with six levels of treatment with a mixture of flour formula: oyster mushroom flour (in percent), namely: F1 (100: 0), F2 (90:10), F3 (80:20), F4 (70:30), F5 (60:40), F6 (50:50). The acceptability rated from organoleptic conducted on semi trained panelists were as many as 30 students and the levels of nutrtent content from the results of the laboratory test used the test proximat and spectrophotometry. Results; Based on organoleptic and results weighting values, the formula 4 had received higher panelists from other formula with a score of 60.3. Laboratory result showed protein 15.04 g, fat 7.27 g, 7.70 g water, ash 6.03 g, fiber 37.20 g, carbohydrates 17.54 g, and 0.34 mg of iron. Conclusion; The noodle product with proportion of wheat and oyster mushrooms flour has a good acceptability and higher nutrient content compared to commercial dried noodles.

Fruit and vegetable juice formulation for blood pressure control in hypertensive elderly Niken Widyastuti Hariati; Rijanti Abdurrachim
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 8 ISSUE 1, 2020
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2020.8(1).45-53

ABSTRAKLatar belakang: Lansia merupakan kelompok usia yang sangat rentan menderita hipertensi atau tekanan darah tinggi. Selain dengan obat, tekanan darah bisa dikontrol dengan pengelolaan pola makan. Beberapa buah dan sayuran yang dipercaya dapat membantu menurunkan tekanan darah seperti semangka, mentimun, tomat, sawi hijau, papaya dan pisang Ambon. Kandungan yang berperan antara lain kandungan air, serat, kalsium, kalium dan magnesium. Tujuan: Penelitian ini bertujuan melihat efektiﬁ tas formulasi jus sayur dan buah terhadap pengendalian tekanan darah pada lansia hipertensi. Metode: Metode penelitian secara Quasi Experiment dengan rancangan penelitian analisis varians satu arah berdasarkan Kruskal-Wallis dengan taraf signiﬁ kan 5% (α = 0.05) dan tingkat kepercayaan 95%. Kelompok perlakuan diberikan intervensi berupa pemberian jus sayur dan buah dengan pengendalian standar makanan untuk menghasilkan standarisasi jus sayur dan buah yang efektif dalam pengendalian tekanan darah. Penelitian dilakukan di Panti Sosial Tresna Werdha Budi Sejahtera. Populasi penelitian adalah seluruh lansia hipertensi di Panti Tresna Werdha Budi Sejahtera sebanyak 108 orang dengan sampel penelitian menggunakan teknik purposive sampling sebanyak 81 orang dimana terdapat 27 kombinasi formula jus (9 kombinasi formula A, 9 kombinasi formula B, 9 kombinasi formula C). Pemberian tiap kombinasi diberi jeda satu hari dengan melihat perubahan tekanan darah 6 jam sebelum dan sesudah intervensi. Hasil: Hasil penelitian didapatkan formula jus sayur dan buah yang paling efektif dalam pengendalian tekanan darah sistolik lansia yaitu kelompok formula B31 (tomat, sawi dan semangka) dan B32 (tomat, sawi dan pisang ambon) dengan p= 0.046 atau tingkat kepercayaan >95%. Kesimpulan: Perlu dilakukan uji lebih lanjut dengan jumlah sampel yang lebih besar terhadap kedua formula jus sayur dan buah ini untuk melihat seberapa jauh efektiﬁ tas penurunan tekanan darah yang dihasilkan. Hasil penelitian ini bisa menjadi bahan pertimbangan dalam pengaturan menu diet pada lansia dengan hipertensi.KATA KUNCI: hipertensi; jus buah; lansia; sayuranABSTRACTBackgrounds: The elderly is an age group that is very vulnerable to suffer from hypertension. In addition to drugs, blood pressure can also be controlled by managing diet. Some fruits and vegetables that are believed to reduce blood pressure are watermelons, cucumbers, tomatoes, mustard greens, papaya and Ambonese bananas. Ingredients that play a role include mineral potassium, calcium and magnesium. Objectives: This study aims to look at the effectiveness of vegetable and fruit juice formulations on controlling blood pressure in elderly hypertension. Methods: The research method is a Quasi Experiment with a one-way analysis of variance analysis design based on Kruskal-Wallis with a signiﬁ cance level of 5% (α = 0.05) and a conﬁdence level of 95%. The treatment group was given intervention in the form of giving vegetable and fruit juices by controlling food standards to produce an effective standardization of vegetable and fruit juices in controlling blood pressure. The study was conducted at Tresna Werdha Budi Sejahtera Social Home. The study population was all elderly hypertension at Tresna Werdha Budi Sejahtera Orphanage as many as 108 people with the study sample using purposive sampling techniques as many as 81 people where there were 27 juice formula combinations (9 combinations of formula A, 9 combinations of formula B, 9 combinations of formula C). Giving each combination given a pause one day to see changes in blood pressure 6 hours before and after the intervention. Results: The results showed that the most effective formulas of vegetable and fruit juices in controlling systolic blood pressure in the elderly were the formula group B31 (tomatoes, mustard greens and watermelons) and B32 (tomatoes, mustards and ambon bananas) with p = 0.046 or a conﬁ dence level>95% (α=0,05). Conclusion: Further tests need to be carried out with a larger number of samples of these two vegetable and fruit juice formulas to see how far the effectiveness of blood pressure reduction is produced and the results of this study can be taken into consideration in the regulation of diet menus in the elderly with hypertension.KEYWORDS: elderly; fruit juices; hypertension; vegetable

Determinan Masalah Gizi Remaja di Pondok Pesantren Tebuireng (Studi Kualitatif) Niken Widyastuti Hariati
Jurnal Ilmiah Kesehatan (JIKA) Vol. 3 No. 2 (2021): Volume 3 Nomor 2 Agustus 2021
Publisher : Sarana Ilmu Indonesia (salnesia)

Adolescents are a strategic target in community nutrition improvement efforts, where adolescent nutrition problems are complex nutritional problems. This study aimed to examine the determinant factors that affect the nutritional problems of students at Pondok Pesantren Tebuireng, Jombang, East Java. This research used qualitative approach of phenomenology paradigm. Informants as many as 12 people were determined purposively. Data were collected through in-depth interviews and observations. Validation of data by triangulation method, processed and analyzed by content analysis and presented in narrative form. The research indicated that the nutrition problem among the students of Tebuireng Islamic Boarding School are not only skinny but also fat even obese in terms of their nutrition status. The determinant factors of nutriton problem among the students with fat nutrition status related to eating habit and activity habit are the lack of physical activity (excercise) because of minimum facilities, consuming food with high fat and sugar as it is easy to get around the boarding school, irreguler breakfast and dinner eating habit due to activity levels (schedule), the lack of knowladge on health eating habit, perception on body image, and a habit of consuming low number of vegetables related to taste. Meanwhile, the determinant factors of nutrition problem among the student with skinny nutrition status related to eating habit and activity habit are irreguler breakfast eating habit due to activity levels, low daily intake due less appetite, and low level of knowledge on healthy eating habit.

UPAYA PENINGKATAN PEMBERDAYAAN KADER DALAM DETEKSI DINI DAN PENCEGAHAN PRE EKLAMPSIA DIWILAYAH PUSKESMAS GUNTUNG MANGGIS KOTA BANJARBARU Rubiati Hipni; Serilaila Serilaila; Niken Widyastuti Hariati
Jurnal Bakti untuk Negeri Vol 1 No 2 (2021)
Publisher : Sekolah Tinggi Ilmu Kesehatan ISFI Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.098 KB)

Pre-eclampsia is a medical complication in pregnancy more than 20 weeks, the incidence of pre-eclampsia is still quite high in 2017 at Idaman Hospital Banjarbaru where out of 100 pregnant women with preeclampsia the most 36 cases (36%) women gave birth with preeclampsia from the Guntung Manggis Public Health Center area, Prevention efforts against pre-eclampsia can be carried out at the most basic level in the community, namely Posyandu by empowering cadres in early detection and prevention of preeclampsia. This service aims to empower caring cadres to early detection and prevention of pre-eclampsia in the Guntung Manggis Community Health Center, Banjarbaru City. The method is through training and mentoring for cadres using PowerPoint media, videos, flipcharts, and leaflets, the participants consist of 20 delegates from PKM Partners, 10 pregnant women, 1 midwife, and 1 nutritionist at the Guntung Manggis Health Center, evaluated through pre -test and post-test as well as assessing cadre counseling for pregnant women at the posyandu. The results show that there is an increase in improvement from the previous, this indicates that the material presented can be understood by cadres and pregnant women well

Gambaran Pengetahuan Ibu, Pola Asuh, dan Kebiasaan Minum TTD dan Hubungannya dengan Kejadian Stunting pada Balita Di Kelurahan Telaga Biru And Suci Kartika Putri; Raudatul Widyastuti Jannah; Niken Widyastuti Hariati; Normiyati Normiyati
Jurnal Riset Pangan dan Gizi Vol. 4 No. 1 (2022): JURNAL RISET PANGAN DAN GIZI
Publisher : Jurusan Gizi Poltekkes Kemenkes Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31964/jr-panzi.v4i1.126

Berdasarkan data laporan tahunan Puskesmas Banjarmasin Indah stunting balita pada tahun 2020 terdapat 13 kasus (0,98%) dan pada tahun 2021 meningkat menjadi 62 kasus (5%) stunting. Penelitian ini bertujuan untuk mengetahui gambaran antara pengetahuan Ibu, pola asuh dan kebiasaan konsumsi TTD dengan kejadian stunting pada balita di kelurahan Telaga Biru. Jenis penelitian ini adalah observasional deskriptif. Responden dalam penelitian ini yaitu ibu yang mempunyai balita di Kelurahan Telaga Biru dengan teknik pengambilan sampel menggunakan purposive sampling sebanyak 46 responden. Dari penelitian didapatkan prevalensi balita stunting 8 anak (17,4%) dan tidak stunting 38 anak (82,6%). Prevalensi balita stunting dengan pengetahuan ibu kurang sebanyak 8 orang (100%). Prevalensi balita stunting pola asuh ibu sebagian besar baik yaitu 6 orang (75%). Prevalensi balita stunting dengan kebiasaan ibu konsumsi TTD sebelum hamil sebagian besar tidak terbiasa yaitu 5 orang (62,5%). Prevalensi balita stunting dengan kebiasaan ibu konsumsi TTD saat hamil sebagian besar terbiasa yaitu 5 orang (62,5%). Sehingga dapat disimpulkan sebanyak 100% ibu yang memiliki balita stunting pengetahuannya masih kurang. Sebanyak 75% ibu yang mempunyai balita stunting memiliki pola asuh asuh yang baik. Sebanyak 62,5% ibu yang mempunyai balita stunting tidak terbiasa mengonsumsi TTD sebelum hamil dan sebanyak 62,5% ibu yang mempunyai balita stunting terbiasa mengonsumsi TTD saat hamil.

Hubungan Tingkat Pengetahuan Gizi Ibu, Pendapatan Keluarga, dan Berat Badan Lahir Rendah Dengan Kejadian Stunting Pada Balita Ahmad Munadi; Rijanti Abdurrachim; Niken Widyastuti Hariati
Jurnal Riset Pangan dan Gizi Vol. 4 No. 1 (2022): JURNAL RISET PANGAN DAN GIZI
Publisher : Jurusan Gizi Poltekkes Kemenkes Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31964/jr-panzi.v4i1.153

Stunting merupakan masalah gizi jangka panjang yang disebabkan oleh kurangnya asupan makanan bergizi dalam tubuh anak sehingga pertumbuhan terhambat dan tidak sesuai usianya. Prevalensi stunting Kabupaten Hulu Sungai Utara tahun 2020 masih diatas 31% dan wilayah kerja Puskesmas Pasar Sabtu tahun 2021 yaitu 21,7% sedangkan target RPJMN tahun 2024 yaitu 14%. Tujuan penelitian ini untuk mengetahui hubungan pengetahuan gizi ibu, pendapatan keluarga, dan berat badan lahir rendah dengan kerjadian stunting pada balita usia 24-59 bulan. Metode yang digunakan observasional analitik dengan rancangan Case Control. Populasi adalah seluruh balita usia 24-56 bulan sampelnya adalah sebagian dari populasi dengan jumlah sampel 35 kelompok kasus dan 35 kelompok kontrol. Sampel didapatkan dengan teknik purposive sampling. Data penelitian diambil menggunakan kuesioner. Analisis data menggunakan uji korelasi Rank Spearman α=0,05. Hasil penelitian menunjukkan bahwa pengetahuan gizi ibu stunting tergolong kurang kelompok kasus 85,7% dan kelompok kontrol 62,8%, pendapatan keluarga stunting yang rendah kelompok kasus 77,1% dan pendapatan tinggi pada kelompok kontrol 68,6%,) dan dan berat badan lahir balita stunting BBLR pada kelompok kasus 8,6% dan BBLR pada kelompok kontrol tidak ada 0%. Sehingga dapat disimpulkan bahwa ada hubungan pengetahuan gizi ibu dan pendapatan keluarga dengan kejadian stunting dan tidak ada hubungan berat badan lahir dengan kejadian stunting. Bagi pihak puskesmas untuk meningkatkan intensitas penyuluhan tentang stunting disetiap kegiatan posyandu dengan bantuan media leaflet kepada ibu balita supaya mengetahui mengenai kejadian stunting dan dapat mencegah kejadian stunting dengan gizi seimbang.

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