Community Education and Utilization of Kelakai and Moringa Leaves through Milk Pudding Innovation for Anemia Prevention in Loa Lepu Village
DOI:
https://doi.org/10.23917/warta.v29i2.17427Keywords:
Anemia prevention, Kelakai, Education, Moringa, PuddingAbstract
Anemia remains a public health problem in Indonesia, including in East Kalimantan Province, where the prevalence among adolescent girls reaches 43.2%, highlighting the importance of micronutrient fulfillment. Based on field mapping and coordination in Loa Lepu Village, there are 22 children identified with low body weight. To optimize child growth and prevent anemia risks early on, improving iron intake within families is a crucial aspect supported by the availability of local functional plants. In Loa Lepu Village, kelakai (Stenochlaena palustris) and moringa (Moringa oleifera) leaves are widely available in residents' backyards. However, their utilization as functional food alternatives for anemia prevention still requires education and innovative processing assistance to increase acceptability among all family members. This community service program aimed to improve community knowledge regarding anemia prevention and promote the utilization of kelakai and moringa leaves through milk pudding innovation as a local functional food. The program was implemented using a participatory educational approach involving health education sessions, interactive discussions, and product introduction among 52 community members. Knowledge levels were assessed using structured pretest and posttest questionnaires. The results showed that participants’ knowledge, attitudes, and practical skills increased significantly after the intervention, with posttest results reaching more than 85% across all indicators. These findings indicate that community education combined with local food utilization through milk pudding innovation effectively improves community knowledge related to anemia prevention. Sustainable implementation of similar programs is recommended broadly.
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