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All Journal AbdimasMu UMTAS: Journal of Community Service
Sugiarta, Dwi Aprian
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Socialization of Stunting Reduction and Healthy Kitchens Al Yaman, Muhammad Adzhar; Cahyani, Dwi Septi; Husen, Solikhati Nabilah; Rahayu, Nurul Afni; Azzahra, Salsabila; Anjani, Nazwa Aura; Pinasti, Vanya Aurel; Sugiarta, Dwi Aprian; Muslim, Muhammad Damar; Sholahuddin, Muhammad; Sulaeman; Pratama, Kharisma; Pradika, Jaka; Suriadi; Wahyuningsih, Endang; Rohmah, Amrina Nur; Kusuma, Ima Candra
AbdimasMu UMTAS Vol. 5 No. 2 (2026): AbdimasMu UMTAS: Journal Of Community Service
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/amu.v5i2.8275

Abstract

Stunting is a growth disorder in children under five caused by chronic malnutrition, particularly during the first 1,000 days of life, and is often associated with inadequate nutritional intake, recurrent infections, and inappropriate feeding practices. One effort to prevent stunting is the implementation of nutrition education and food innovation through the Healthy Kitchen Program. Moringa leaves (Moringa oleifera) are a potential local food ingredient because they contain protein, vitamins, minerals, and antioxidants that can support children's nutritional needs. This community service program aimed to increase the knowledge and awareness of Posyandu cadres in Bakalan Village regarding stunting prevention through the preparation of innovative moringa leaf pudding. The activities included program planning and target identification, trials of moringa leaf pudding preparation, coordination with the National Population and Family Planning Agency (BKKBN) and nutritionists from Jumapolo Community Health Center, equipment preparation, and stunting prevention education at the Bakalan Village Hall. The educational session was delivered by relevant speakers and combined with a practical demonstration of moringa leaf pudding preparation. The results indicated positive participant engagement, as demonstrated by their enthusiasm, active participation, and ability to answer questions from the speakers correctly. Participants also expressed interest in trying the demonstrated recipe as an alternative nutritious food for children. This program is expected to strengthen community knowledge of stunting prevention and encourage the use of locally available food ingredients to support children's nutritional intake. Continued nutrition education and appropriate feeding practices are needed to maximize the contribution of food-based innovations to stunting prevention.
Co-Authors Al Yaman, Muhammad Adzhar Amrina Nur Rohmah Anjani, Nazwa Aura Azzahra, Salsabila Cahyani, Dwi Septi Endang Wahyuningsih Husen, Solikhati Nabilah Kusuma, Ima Candra M. Sholahuddin Muslim, Muhammad Damar Pinasti, Vanya Aurel Pradika, Jaka Pratama, Kharisma Rahayu, Nurul Afni Sulaeman Suriadi