<![CDATA[ABSTRAKPendahuluan: Stunting merupakan salah satu masalah gizi kronis yang berdampak pada pertumbuhan dan perkembangan anak. Tujuan: Pencegahan stunting dapat dilakukan melalui peningkatan asupan gizi keluarga dengan memanfaatkan potensi pangan lokal. Program kerja Kuliah Kerja Lapangan - Pembelajaran Pemberdayaan Masyarakat (KKL-PPM) kelompok 38 Universitas Malahayati tahun 2025 dilaksanakan di Desa Tanjung Kurung Kecamatan Wonosobo, Kabupaten Tanggamus, dengan tema “Dari Desa untuk Generasi Tanpa Stunting.” Kegiatan utama adalah program Brownies Singkong Eliminasi Stunting (BEST) sebagai inovasi pangan lokal yang Manfaat: untuk memberdayakan masyarakat dalam pembuatan produk pangan bergizi, memberikan edukasi gizi seimbang, serta membuka peluang usaha berbasis bahan pangan lokal. Metode: pelaksanaan meliputi penyuluhan tentang stunting, pelatihan pembuatan brownies bergizi, praktik bersama masyarakat, serta diskusi peluang usaha. Hasil: kegiatan menunjukkan bahwa peserta aktif mengikuti seluruh rangkaian, 85% peserta memahami materi stunting dan gizi, serta 75% peserta mampu mempraktikkan pembuatan brownies secara mandiri. Kesimpulan: Program ini berhasil meningkatkan pengetahuan gizi masyarakat dan membuka potensi pengembangan produk pangan lokal sebagai usaha mandiri.Kata Kunci : Stunting, Gizi, Inovasi Pangan, Singkong, Pemberdayaan MasyarakatABSTRACTIntroduction: Stunting is a chronic nutritional problem that impacts child growth and development. Objective: Stunting can be prevented by improving family nutritional intake by utilizing local food potential. The 2025 Field Work Lecture - Community Empowerment Learning (KKL-PPM) work program of Group 38 of Malahayati University was implemented in Tanjung Kurung Village, Wonosobo District, Tanggamus Regency, with the theme "From the Village for a Generation Without Stunting." The main activity was the Cassava Brownies for Stunting Elimination (BEST) program as a local food innovation. Benefits: empowering the community to produce nutritious food products, providing balanced nutrition education, and opening up business opportunities based on local food ingredients. Methods: The implementation included counseling on stunting, training in making nutritious brownies, community practice sessions, and discussions about business opportunities. Results: Participants actively participated in the entire program, 85% understood the material on stunting and nutrition, and 75% were able to practice making brownies independently. Conclusion: This program successfully increased community nutritional knowledge and opened up the potential for developing local food products as independent businesses.Keywords: Stunting, Nutrition, Food Innovation, Cassava, Community Empowerment]]>
