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Edukasi kesehatan tentang pengolahan makanan tambahan ibu hamil dapat
meningkatkan keterampilan kader. Pembuatan PMT berbasis bahan lokal dapat dilakukan untuk penanganan gizi ibu hamil. Penelitian ini bertujuan untuk melihat adakah pengaruh pelatihan tentang pengolahan makanan tambahan ibu hamil berbasis bahan lokal terhadap keterampilan kader posyandu di wilayah kerja Puskesmas Koto Baru Simalanggang Kabupaten Lima Puluh Kota Tahun 2020.Jenis penelitian Quasi Experimen dengan one group pretest-postest terhadap 20 orang kader di wilayah kerja Puskesmas Koto Baru Simalanggang Kabupaten Lima Puluh Kota dengan teknik pengambilan sampel secara
purposive sampling. Penelitian ini dilaksanakan pada bulan Juli 2020. Pengumpulan data dilakukan obsevasi dan dianalisa dengan uji non parametik.Hasil Analisa univariat didapatkan rata-rata keterampilan sebelum (mean=14.20 dan standar deviasi=1.105) dan setelah (mean=16.50 dan standar deviasi=1.100). Hasil analisa bivariat didapatkan terdapat perbedaan sebelum dan sesudah pelatihan terhadap keterampilan (Z 3.753 dan p value 0.0005) kader dalam mengolah makanan tambahan lokal.

Health education on the processing of additional food for pregnant women can
improve the skills of cadres. Making PMT based on local materials can be done to handle nutrition for pregnant women. This study aims to see whether there is an effect of training on additional food processing for pregnant women based on local materials on the skills of posyandu cadres in the work area of the Koto Baru Simalanggang Public Health Center, Fifty Cities Regency in 2020. This type of research is Quasi Experiment with one group pretestposttest on 20 cadres in working area of Koto Baru Simalanggang Public Health Center,
Lima Puluh Kota Regency with the sampling technique using purposive sampling. This research was conducted in July 2020. The data was collected by observation and analyzed by non-parametric tests. The results of the univariate analysis showed that the average skills before (mean = 14.20 and standard deviation = 1.105) and after (mean = 16.50 and standard deviation = 1.100) . The results of the bivariate analysis showed that there were differences before and after training on the skills (Z 3.753 and p value 0.0005) of cadres in processing local supplementary foods.