Efektivitas Edukasi Pangan Fermentasi Fungsional dalam Meningkatkan Literasi Kesehatan Kelompok Wanita
DOI:
https://doi.org/10.35801/b0w2xp54Keywords:
literasi kesehatan, pangan fermentasi fungsional, kelompok Wanita, edukasiAbstract
Pengenalan pangan fermentasi dalam kehidupan sehari-hari belum selalu disertai pemahaman mengenai proses, potensi manfaat, dan keamanan pengolahannya. Kegiatan pengabdian ini bertujuan mengevaluasi efektivitas edukasi pangan fermentasi fungsional dalam meningkatkan aspek literasi kesehatan kelompok wanita. Penyuluhan dilaksanakan pada 19 Juli 2026 bersama Kelompok WKI Kolom 10 GMIM Sobat Kristus di Kelurahan Malalayang I Timur, Kota Manado. Pendekatan edukatif dan partisipatif dilakukan melalui penyuluhan interaktif, diskusi, penggunaan contoh produk, serta penyediaan buku saku. Evaluasi sebelum dan sesudah penyuluhan melibatkan peserta menggunakan satu pertanyaan pengenalan istilah dan sepuluh pernyataan penilaian diri berskala 1–5. Data dianalisis secara deskriptif. Jumlah responden yang mengenal istilah pangan fermentasi fungsional meningkat dari 6 orang (31,58%) menjadi 15 orang (78,95%), atau 47,37 poin persentase. Rerata penilaian diri yang dilaporkan meningkat dari 1,53 menjadi 4,01, dengan kenaikan 2,48 poin. Skor tertinggi setelah edukasi terdapat pada keyakinan terhadap keamanan produk apabila dibuat dengan benar (4,42), sedangkan skor terendah terdapat pada pemahaman langkah dasar pembuatan (3,68). Kegiatan menunjukkan perubahan positif pada pemahaman yang dirasakan dan keyakinan peserta segera setelah edukasi. Hasil ini belum membuktikan peningkatan pengetahuan objektif, keterampilan produksi, atau perubahan konsumsi keluarga.
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