Local Food Processing Based on Tempeh and Catfish for Diabetes Mellitus and Hypertension Sufferers and Creating Smoke-Free Areas
Keywords:
Diabetes Mellitus, Hypertension, Smoke-Free Areas, Tempeh, CatfishAbstract
Non-communicable diseases (NCDs), particularly Diabetes Mellitus (DM) and hypertension, are increasing health problems and are influenced by unhealthy lifestyles, unbalanced diets, and exposure to cigarette smoke. The utilization of local foods such as tempeh and catfish as healthy foods is still not optimal. This community service activity aims to empower the community to create a healthy society, a healthy environment, and Smoke-Free Areas (KTR) through training and mentoring in making processed foods from tempeh and catfish for people with DM and hypertension. The methods used include health education, training, demonstrations, healthy food processing practices, mentoring, and evaluation using pre- and post-tests on 40 participants. The materials provided include prevention and control of DM, hypertension, implementation of Smoke-Free Areas, and techniques for processing tempeh and catfish into healthy menus that are low in sugar, low in salt, and low in fat. The results of the activity showed an increase in participants' knowledge of all materials. Knowledge about diabetes increased from 25.0% to 85.0%, hypertension from 30.0% to 85.0%, smoke-free areas from 20.0% to 82.5%, and healthy food processing from tempeh and catfish from 15.0% to 87.5% in the good and very good categories. Participants were able to practice making healthy menus independently and demonstrated a commitment to implementing a healthy lifestyle and supporting smoke-free areas in the village environment. This activity proves that the community empowerment approach through education, training, and mentoring is effective in improving community knowledge, skills, and behavior to support the prevention of non-communicable diseases in a sustainable manner.
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