<![CDATA[Stunting merupakan salah satu permasalahan gizi kronis yang masih menjadi tantangan kesehatan masyarakat di Provinsi Gorontalo, khususnya di Kelurahan Hunggaluwa, Kecamatan Limboto. Rendahnya asupan zat gizi makro dan mikro, terutama protein dan kalsium, menjadi faktor risiko utama terjadinya stunting pada anak. Program Kreativitas Mahasiswa bidang Pengabdian kepada Masyarakat (PKM-PM) ini bertujuan untuk memberdayakan kader Posyandu melalui peningkatan pengetahuan dan keterampilan dalam memproduksi cookies fortifikasi berbasis daun kelor (Moringa oleifera) dan tulang ikan lele (Clarias gariepinus) sebagai upaya pencegahan stunting dengan memanfaatkan bahan pangan lokal bernilai gizi tinggi. Metode pelaksanaan kegiatan meliputi tahap observasi, sosialisasi, pelatihan, pendampingan produksi, uji organoleptik, serta evaluasi peningkatan pengetahuan kader menggunakan metode pre-test dan post-test. Hasil kegiatan menunjukkan peningkatan pengetahuan kader sebesar 42% setelah pelatihan, disertai kemampuan kader dalam memproduksi cookies fortifikasi secara mandiri. Uji organoleptik menunjukkan bahwa produk cookies memiliki karakteristik sensori yang baik dengan tingkat penerimaan sebesar 85% responden. Selain meningkatkan kapasitas kader Posyandu, kegiatan ini juga berpotensi mendorong pengembangan wirausaha pangan lokal bergizi di masyarakat. Program ini diharapkan dapat menjadi model pemberdayaan kader Posyandu yang berkelanjutan dalam mendukung pencegahan stunting melalui inovasi pangan lokal dan edukasi gizi keluarga.Stunting is a chronic nutritional problem that remains a major public health challenge in Gorontalo Province, particularly in Hunggaluwa Village, Limboto District. Insufficient intake of macro- and micronutrients, especially protein and calcium, is a key risk factor for stunting in children. This Student Creativity Program in Community Service (PKM-PM) aimed to empower Posyandu cadres by improving their knowledge and skills in producing fortified cookies made from moringa leaves (Moringa oleifera) and catfish bones (Clarias gariepinus) as an effort to prevent stunting through the utilization of locally available, nutrient-rich food sources. The program methods included observation, socialization, training, production assistance, organoleptic testing, and evaluation of cadres’ knowledge improvement using pre-test and post-test assessments. The results demonstrated a 42% increase in cadres’ knowledge following the training, along with enhanced skills in independently producing fortified cookies. Organoleptic evaluation indicated that the developed cookies had favorable sensory characteristics, with an acceptance rate of 85% among respondents. In addition to strengthening the capacity of Posyandu cadres, this activity also has the potential to promote the development of community-based nutritious local food entrepreneurship. This program is expected to serve as a sustainable model for empowering Posyandu cadres in supporting stunting prevention through local food innovation and family nutrition education.]]>
