<![CDATA[ABSTRAK Stunting masih menjadi masalah kesehatan masyarakat yang berdampak pada kualitas sumber daya manusia di Indonesia. Penyebab utama stunting adalah kekurangan gizi kronis dan lingkungan rumah tangga yang kurang higienis, khususnya dapur sebagai pusat pengolahan makanan. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan, keterampilan, dan perilaku ibu rumah tangga dalam menyediakan makanan bergizi dan menjaga dapur bersih. Program dilaksanakan di Desa Jiken, Kecamatan Tulangan, Kabupaten Sidoarjo dengan peserta sebanyak 53 ibu rumah tangga. Metode pelaksanaan meliputi edukasi gizi, pelatihan penyusunan menu seimbang berbasis pangan lokal, demonstrasi memasak sehat, serta pendampingan kebersihan dapur rumah tangga. Pengabdian dilakukan dengan beberapa tahap yaitu perencanaan, pelaksanaan, dan evaluasi. Evaluasi kegiatan dilakukan dengan metode campuran. Evaluasi kuantitatif dilakukan melalui pre-test dan post-test menggunakan kuesioner. Evaluasi kualitatif dilakukan melalui observasi langsung pada saat demonstrasi memasak dan kunjungan dapur. Hasil evaluasi menunjukkan adanya peningkatan signifikan pengetahuan gizi hingga rata-rata 57,08%, keterampilan menyusun menu seimbang berbasis pangan lokal, serta perubahan perilaku mayoritas peserta dalam menjaga kebersihan dapur. Program ini dapat direplikasi sebagai model intervensi pencegahan stunting berbasis keluarga.Kata kunci: Dapur Bersih; Gizi Seimbang; Stunting; Pengabdian Masyrakat. ABSTRACTStunting remains a public health issue affecting the quality of human resources in Indonesia. The primary causes of stunting are chronic malnutrition and poor household hygiene, particularly in the kitchen as the center of food preparation. This community service program aimed to improve the knowledge, skills, and behaviors of housewives in providing nutritious food and maintaining kitchen cleanliness. The program was implemented in Jiken Village, Tulangan District, Sidoarjo Regency, involving 53 housewives. The methods included nutrition education, training on balanced menu planning using local food ingredients, healthy cooking demonstrations, and household kitchen hygiene assistance. The program was conducted in three stages: planning, implementation, and evaluation. A mixed-method evaluation was employed. Quantitative evaluation was carried out through pre-test and post-test using a questionnaire. Qualitative evaluation was conducted through direct observation during cooking demonstrations and kitchen visits. The results showed a significant increase in nutritional knowledge by an average of 57.08%, improved skills in preparing balanced menus based on local food, and positive behavioral changes among the majority of participants in maintaining kitchen cleanliness. This program can be replicated as a family-based stunting prevention intervention model. Keywords: Clean Kitchen; Balanced Nutrition; Stunting; Community Service.]]>
