PEMANFATAAN OLAHAN COOKIES JANTUNG PISANG SEBAGAI BAHAN PANGAN LOKAL DALAM MENINGKATKAN PRODUKSI ASI PADA IBU MENYUSUI

Abstract

Background: Breast milk (ASI) is the best food for babies, with its complex nutrition and nutrients according to
the baby's needs for growth, immunity, prevention of various diseases, and intelligence. However, many
obstacles to breastfeeding persist. This is also caused by insufficient breast milk production, which prevents the
milk from flowing smoothly and the baby's needs are not met. The problem that arises for breastfeeding mothers
is suboptimal breast milk production, resulting in many babies lacking nutritional needs because mothers cannot
provide the maximum breast milk that meets the baby's nutritional needs. Management that can be done to
increase breast milk production, for example, by consuming vegetables. One example of a vegetable that can
increase breast milk production is banana blossom. Objective: To increase public knowledge in processing highnutrient foods, especially in addressing the lack of breast milk in breastfeeding mothers. Method: This activity
uses the Practical Rural Appraisal (PRA) method, namely processing cookies from banana blossom flour, from
theory to practice, processing banana blossom into cookies carried out by Posyandu cadres and breastfeeding
mothers. Activity Results: The demonstration of making local food from banana blossoms had a positive impact
on increasing community knowledge and readiness to utilize banana blossoms as cookies to increase breast milk
production. This increase in knowledge was demonstrated by participants' ability to explain the benefits,
describe the steps, and demonstrate their readiness to implement them daily. Conclusion: The banana blossom
cookie-making activity increased community knowledge about how to utilize local ingredients, such as banana
blossoms as cookies, to increase breast milk production, and the potential for processing banana blossoms into
various other foods.