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All Journal Alchemy : Journal of Chemistry Natural B EduChemia: Jurnal Kimia dan Pendidikan Biomedical Journal of Indonesia Jurnal Wiyata : Penelitian Sains dan Kesehatan Darmabakti Cendekia: Journal of Community Service and Engagements Medicra (Journal of Medical Laboratory Science/Technology) Journal of Community Service and Empowerment JOURNAL OF COMMUNITY ENGAGEMENT AND EMPOWERMENT Jurnal Sintesis: Penelitian Sains, Terapan dan Analisisnya Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS Jurnal Sains Natural Jurnal Pengabdian Masyarakat (Jupemas) Journal of Natural Sciences and Learning WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom
Mardiana Prasetyani Putri
Institut Ilmu Kesehatan Bhakti Wiyata Kediri
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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PEMBERDAYAAN KADER POSYANDU DALAM INOVASI PANGAN LOKAL: NUGGET KACANG KEDELAI (Glycine max. L) UNTUK CEGAH STUNTING PADA ANAK: EMPOWERING POSYANDU CADRES THROUGH LOCAL FOOD INNOVATION: SOYBEAN NUGGET FOR PREVENTING STUNTING IN CHILDREN Hari Purwani, Asih Imulda; Mardiana Prasetyani Putri
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 3 No. 1 (2026): JPKM WISDOM 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v3i1.137

Abstract

Stunting remains a major public health problem in Indonesia, with a prevalence of 21.6%. This condition affects not only children’s physical growth but also their cognitive development, immune system, and quality of life in the future. One of the efforts to prevent stunting is through empowering posyandu cadres as agents of change in nutrition education and the utilization of local food. This community service activity aimed to strengthen the capacity of posyandu cadres in Patianrowo Village, Nganjuk Regency, through socialization and training on local food innovation based on soybean (Glycine max. L) in the form of nuggets as an alternative nutritious food for children. The methods included preparation, socialization on stunting and balanced nutrition, as well as hands-on practice in soybean nugget production. Evaluation was conducted through pre-test, post-test, practice observation, and focus group discussions. The results showed a significant improvement in knowledge, with the average pre-test score increasing from 55.2 to 82.7 in the post-test, and participation aspects indicated by observation scores rising from 68.0 to 88.5. The cadres successfully mastered soybean nugget processing techniques and demonstrated creativity by incorporating other local food ingredients. This activity effectively enhanced cadres’ skills and confidence in developing local food innovations, while also strengthening their role in stunting prevention. In the future, it is expected that this innovation can be sustainably adopted by the community to contribute to improving children’s nutritional status and reducing stunting rates in Patianrowo Village.
Co-Authors Algafari Bakti Manggara Amalia, Rifka Anna Roosdiana Arshy Prodyanatasari Asih Imulda Hari Purwani Ayu Sakti Rahmania Azizah, Lia Nur Chrismarani, Estiella Jouvanove Diah Mardiana Elma, Nadya Hari Untarto Swandono Jerhi Wahyu Fernanda Krisnita Dwi Jayanti Lailatul Badriyah Leny Putri Mawarni Lukis, Prima Agusti Mely Purnadianti Mely Purnadianty MM.Riyaniarti Estri Wuryandari Muh. Shofi Muh. Shofi Nelson, Andy Deski Novia Agustina Novia Agustina Novia Agustina, Novia PALUPI SUSILOWATI Purna, Mely Purwasih, Yefi Sasangka Prasetyawan Sintianingtias, Tria Syah, Okty Indrian Yunita Herwidiani Setiawati, Yunita Herwidiani