Abstract
The potential of Desa Ketetang, Kecamatan Kwanyar, Kabupaten Bangkalan on fishery and local food products which are not optimally utilised as a product that has a nutritional and economic value is still limited by the capacity of the Posyandu mothers in food processing and business management. The community service activity is intended to increase the knowledge and skills of the participants in developing food products from moringa leaves and lemuru fish and to strengthen the entrepreneurial capacity of households. The program used a participatory approach with a one-group pretest-posttest evaluation design involving 40 cadre mothers and Posyandu members. The activity was conducted in January- August 2026. The implementation includes needs identification, education on food fortification and heart health, production demonstrations and practices, packaging, cost price calculations, simple book-keeping, digital marketing, and introduction to food legality and safety. The evaluation process is carried out through knowledge tests, activity observations, and satisfaction questionnaires. The average score of knowledge increased from 51.50 ± 14.20 to 86.88 ± 7.13, with an increase of 35.38 points and a group N-gain of 0.73 in the high category. After the mentoring, all participants achieved a Good or Very Good knowledge level. The average satisfaction score was 91.8 ± 5.2 (maximum=100). 95.0% of respondents were Very Satisfied, and 5.0% were Satisfied. The highest rating was assigned to the willingness to recommend the program. This program shows that the synergy between health education, local food processing practices, and entrepreneurship mentoring can improve knowledge and program acceptance. The sustainability of the activities requires product standardisation, quality and safety testing, legal compliance, and monitoring of production, marketing and income of the participants.
ABSTRAK
Desa Ketetang, Kecamatan Kwanyar, Kabupaten Bangkalan memiliki potensi hasil perikanan dan pangan lokal yang belum dimanfaatkan secara optimal menjadi produk bernilai gizi dan ekonomi, sedangkan kapasitas kader Posyandu dalam pengolahan pangan dan pengelolaan usaha masih terbatas. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan peserta dalam mengembangkan produk pangan berbasis ikan lemuru dan daun kelor serta memperkuat kemampuan kewirausahaan rumah tangga. Program menggunakan pendekatan partisipatif dengan desain evaluasi one-group pretest–posttest yang melibatkan 40 ibu kader dan anggota Posyandu. Kegiatan dilaksanakan pada bulan Januari–Agustus 2026. Pelaksanaan mencakup identifikasi kebutuhan, edukasi fortifikasi pangan dan kesehatan jantung, demonstrasi dan praktik produksi, pengemasan, perhitungan harga pokok produksi, pembukuan sederhana, pemasaran digital, serta pengenalan legalitas dan keamanan pangan. Evaluasi dilakukan melalui tes pengetahuan, observasi kegiatan, dan kuesioner kepuasan. Rata-rata skor pengetahuan meningkat dari 51,50 ± 14,20 menjadi 86,88 ± 7,13 dengan peningkatan 35,38 poin dan N-gain kelompok sebesar 0,73 yang termasuk kategori tinggi. Setelah pendampingan, seluruh peserta berada pada kategori pengetahuan Baik atau Sangat Baik. Rata-rata kepuasan mencapai 91,8 ± 5,2 dari skor maksimum 100; sebanyak 95,0% peserta termasuk Sangat Puas dan 5,0% termasuk Puas. Kesediaan untuk merekomendasikan program memperoleh penilaian tertinggi. Program ini menunjukkan bahwa integrasi edukasi kesehatan, praktik pengolahan pangan lokal, dan pendampingan kewirausahaan dapat meningkatkan pengetahuan serta keterterimaan program. Keberlanjutan kegiatan memerlukan standardisasi produk, pengujian mutu dan keamanan, pemenuhan legalitas, serta pemantauan produksi, pemasaran, dan pendapatan peserta.