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All Journal ATAVISME JURNAL ILMIAH KAJIAN SASTRA Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Jurnal Pena Indonesia Reswara: Jurnal Pengabdian Kepada Masyarakat Community Empowerment Jurnal Nuansa Akademik: Jurnal Pembangunan Masyarakat Wacana : Jurnal Bahasa, Seni, dan Pengajaran Edusoshum: Jurnal Pendidikan Islam dan Sosial Humaniora Journal of Community Service and Society Empowerment
Nurhidayah, Sri
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Local food-based education: Utilization of moringa leaves (Moringa oleifera, l.) for stunting prevention Amelia, Renny; Suharyani, Ine; Rizikiyan, Yayan; Lestari, Trisna; Sulastri, Lela; Supriyadi, Yadi; Azzahra, Siti; Ningsih, Widia; Mutmainah, Iin; Maryam, Diana Dwi; Shadrina, Ghesani Nur; Yasmin, Yasmin; Nurhidayah, Sri; Adiibah, Siti
Community Empowerment Vol 10 No 4 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12302

Abstract

Stunting, a condition of impaired growth in children due to chronic malnutrition, is a significant public health problem. This community service aimed to increase the knowledge of the community, particularly pregnant women, regarding the potential of Moringa oleifera leaves as a healthy snack alternative in stunting prevention. This activity employed a pre-test post-test design with an intervention of counseling and training on making chicken nuggets fortified with Moringa oleifera leaves. The target participants were pregnant women with low upper arm circumference and mothers with stunted children. Evaluation of participants' understanding of stunting and the benefits of Moringa oleifera leaves was conducted before and after the intervention. The evaluation results showed an increase in participants' understanding of stunting and the benefits of Moringa oleifera leaves, as indicated by an increase in the average score of correct answers in the post-test compared to the pre-test. A hedonic test on the chicken nuggets fortified with Moringa oleifera leaves showed a very high level of liking for taste and color, and a high level of liking for aroma and appearance. The texture of the nuggets was identified as an aspect requiring further improvement.
Co-Authors Adiibah, Siti Azzahra, Siti Badrus, Moh Dian Purnamasari Efendi, Tri Efendi, Tri Achmad Elfrida Ratnawati Fitri, Norma Diana Hariyani, Indaria Tri Indah, Dewi Rosaria Julianingsih, Denok Lela Sulastri, Lela Lestari, Trisna Maryam, Diana Dwi mutmainah, iin Prameswari, Noviardani Kartika Prihantini, Apsari Fajar Putri, Nur Aini Saura Renny Amelia RIZKA NUR OKTAVIANI Shadrina, Ghesani Nur Silwana, Amalia Soemarmi, Soemarmi Soenarmi, Fransisca R. Subaidah Suharyani, Ine Sulistiyani Widayanti, Evi Widia Ningsih, Widia Yadi Supriyadi Yasmin Yasmin Yayan Rizikiyan