Inovasi Budidaya Sayur Bayam sebagai Wujud Mandiri Pangan Guna Menurunkan Angka Stunting - Jasuli, Jasuli; Jannah, Miftakhul (LPPM Universitas Pahlawan Tuanku Tambusai, 2025)
Tingginya prevalensi stunting masih menjadi tantangan kesehatan masyarakat di Indonesia, khususnya di Kabupaten Jember yang mengalami peningkatan kasus cukup signifikan. Berdasarkan data Ponkesdes Desa Sukosari, terdapat 29 anak yang tergolong stunting. Program pengabdian masyarakat ini bertujuan untuk menurunkan angka stunting melalui inovasi budidaya dan pengolahan sayur bayam sebagai wujud kemandirian pangan. Bayam dipilih karena merupakan pangan lokal yang kaya vitamin A, vitamin C, zat besi, dan serat yang penting bagi pertumbuhan anak. Kegiatan dilakukan melalui tiga tahap, yaitu persiapan, pelaksanaan, dan evaluasi. Tahapan pelaksanaan meliputi sosialisasi tentang kemandirian pangan, pelatihan budidaya bayam, serta demonstrasi masak produk inovatif seperti nugget bayam dan dadar gulung bayam. Hasil kegiatan menunjukkan partisipasi dan antusiasme tinggi dari masyarakat, terutama para ibu yang bersemangat menerapkan pengetahuan baru dalam budidaya dan pengolahan pangan lokal. Program ini meningkatkan kesadaran dan keterampilan masyarakat dalam memanfaatkan pangan lokal sebagai upaya pencegahan stunting dan mewujudkan kemandirian pangan berkelanjutan. The high prevalence of stunting remains a major public health challenge in Indonesia, particularly in Jember Regency, where the number of stunting cases has risen significantly. Based on data from the Sukosari village health post (Ponkesdes), 29 children are classified as stunted. This community service project aims to reduce stunting rates by promoting food self-sufficiency through innovative spinach cultivation and processing. Spinach was selected as a local food source due to its high content of vitamin A, vitamin C, iron, and fiber, which are crucial for child growth. The program was implemented through three stages: preparation, implementation, and evaluation. Activities included community socialization about food independence, training on spinach cultivation, and a cooking demonstration featuring spinach-based innovations such as spinach nuggets and spinach rolled omelets. The results showed high community participation and enthusiasm, especially among mothers, who demonstrated interest in adopting the cultivation and food processing techniques. This program successfully increased community awareness and practical skills in utilizing local food to prevent stunting and achieve sustainable food independence.