<![CDATA[Abstrak Stunting masih menjadi masalah kesehatan serius di Indonesia dengan prevalensi 21,5% pada tahun 2023, termasuk di Kabupaten Donggala yang mencapai 32,4%. Kondisi ini menunjukkan perlunya intervensi komprehensif berbasis masyarakat untuk meningkatkan kesehatan ibu dan anak. Kegiatan pengabdian ini bertujuan memberdayakan masyarakat melalui edukasi gizi, pelatihan hidroponik, dan inovasi pangan lokal. Metode kegiatan meliputi (1) edukasi pentingnya ASI eksklusif dan peran Posyandu dengan evaluasi pre–post test, (2) pelatihan pembuatan kebun hidroponik, serta (3) demo pembuatan camilan sehat puding kelor. Hasil menunjukkan 13 responden mengalami peningkatan pengetahuan setelah edukasi sebesar 78,6% dengan kategori baik, pelatihan hidroponik berhasil menghasilkan tanaman siap panen dalam 3 bulan pada 13 peserta, serta produk puding kelor diterima positif oleh 14 panelis dengan penilaian rasa sangat baik (61,5%), tekstur baik (53,8%), warna sangat baik (53,8%), dan aroma sangat baik (61,5%). Kesimpulannya, kegiatan ini berkontribusi nyata dalam meningkatkan pengetahuan gizi, keterampilan masyarakat, diversifikasi pangan rumah tangga, serta upaya pencegahan stunting. Dukungan berkelanjutan dari masyarakat, pemerintah daerah, dan perguruan tinggi diperlukan untuk menjaga keberlanjutan program. Kata kunci: edukasi gizi; hidroponik; puding kelor; stunting Abstract Stunting remains a serious health problem in Indonesia, with a prevalence of 21.5% in 2023, including in Donggala Regency, which reached 32.4%. This situation highlights the need for comprehensive community-based interventions to improve maternal and child health. This community service activity aims to empower the community through nutrition education, hydroponic training, and local food innovations. The activity methods include (1) education on the importance of exclusive breastfeeding and the role of Posyandu with pre–post test evaluations, (2) training in hydroponic gardening, and (3) training in making healthy snacks in the form of moringa pudding with organoleptic acceptance tests. The results showed that 13 respondents experienced an increase in knowledge after education of 78.6% with a good category, hydroponic training successfully produced harvest-ready plants in 3 months for 13 participants, and moringa pudding products were positively received by 14 panelists with taste rated as very good (61.5%), texture good (53.8%), color very good (53.8%), and aroma very good (61.5%). In conclusion, this activity contributes significantly to improving nutritional knowledge, community skills, household food diversification, and stunting prevention efforts. Continuous support from the community, local government, and universities is needed to maintain the program's sustainability. Keywords: nutrition education; moringa pudding; hydroponics; stunting]]>
