EDUKASI DAN PELATIHAN PEMBUATAN FOOD BAR BERBASIS LABU KUNING DAN BERAS MERAH SEBAGAI SNACK SEHAT DALAM UPAYA PENCEGAHAN HIPERTENSI
Abstract
Hipertensi merupakan salah satu penyakit tidak menular yang prevalensinya terus meningkat di Indonesia dan menjadi salah satu faktor risiko utama penyakit kardiovaskular. Berdasarkan Survei Kesehatan Indonesia (SKI) 2023, prevalensi hipertensi pada penduduk usia ≥18 tahun berdasarkan hasil pengukuran tekanan darah mencapai 30,8%. Salah satu upaya pencegahan non-farmakologis adalah melalui modifikasi pola makan dengan memanfaatkan pangan lokal tinggi kalium, serat, dan antioksidan seperti labu kuning dan beras merah. Kegiatan pengabdian masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan masyarakat dalam pembuatan food bar berbasis labu kuning dan beras merah sebagai snack sehat dalam upaya pencegahan hipertensi. Metode yang digunakan adalah pendekatan edukatif-partisipatif dengan desain one group pretest-posttest, meliputi tahap persiapan, edukasi kesehatan, pelatihan pembuatan food bar, dan evaluasi. Kegiatan diikuti oleh 30 peserta ibu-ibu kader kesehatan. Evaluasi dilakukan melalui pretest dan posttest menggunakan kuesioner pengetahuan. Hasil menunjukkan peningkatan signifikan nilai rata-rata pengetahuan dari 55,4 menjadi 86,7 dengan p-value 0,000. Peserta juga mampu mempraktikkan pembuatan food bar secara mandiri dengan tingkat penerimaan yang baik pada uji organoleptik. Program pemberdayaan ini terbukti efektif meningkatkan pengetahuan dan keterampilan masyarakat sehingga diharapkan dapat mendorong perubahan pola konsumsi ke arah snack yang lebih sehat sebagai upaya pencegahan hipertensi secara berkelanjutan.
Kata Kunci: Pemberdayaan Masyarakat, Food Bar, Labu Kuning, Beras Merah, Hipertensi
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