Puding Daun Katuk: Camilan Sehat Pencegah Stunting untuk Ibu Hamil di Desa Leuweunggajah Kabupaten Cirebon - Ari Yulistianingsih; Wildan Alfira Gusrianto; Liliek Pratiwi; Sahlan Faelani (Universitas Malahayati Lampung, 2026)
ABSTRAK Stunting merupakan permasalahan malnutrisi pada anak yang dapat dicegah dengan asupan gizi optimal selama kehamilan. Daun katuk (Sauropus androgynus) dikenal kaya akan zat gizi yang bermanfaat bagi ibu hamil untuk mendukung kesehatan janin dan mencegah stunting. Salah satu inovasi yang dilakukan adalah pengolahan puding daun katuk (Sauropus androgynus), tanaman yang kaya akan zat gizi seperti vitamin A, C, protein, dan kalsium. Pengabdian masyarakat ini bertujuan untuk meningkatkan kesadaran dan memberikan edukasi kepada ibu hamil dan ibu balita tentang pentingnya konsumsi makanan bergizi untuk pencegahan stunting. Melalui edukasi pemanfaatan puding daun katuk, sebanyak 18 ibu hamil dan ibu balita diberikan edukasi melalui media slide presentasi mengenai pengolahan puding daun katuk sebagai alternatif camilan sehat pencegah stunting. Tingkat pengetahuan diukur melalui skor pre-test dan post-test. Terdapat peningkatan pengetahuan sebesar 90% pada ibu hamil dan ibu balita setelah diberikan edukasi gizi. Kegiatan ini diharapkan dapat berkontribusi pada upaya pencegahan stunting dan peningkatan kesehatan ibu hamil dan ibu balita. Kata Kunci: Daun Katuk, Stunting, Ibu Hamil. ABSTRACT Stunting is a malnutrition problem in children that can be prevented with optimal nutritional intake during pregnancy. Katuk leaves (Sauropus androgynus) are known to be rich in nutrients beneficial for pregnant women to support fetal health and prevent stunting. One of the innovations carried out is the processing of katuk leaf pudding (Sauropus androgynus), a plant rich in nutrients such as vitamins A, C, protein, and calcium. This community service aims to increase awareness and provide education to pregnant women and mothers of toddlers about the importance of consuming nutritious food for stunting prevention. Through education on the utilization of katuk leaf pudding, 18 pregnant women and mothers of toddlers were given education via slide presentation media on processing katuk leaf pudding as an alternative healthy snack to prevent stunting. Knowledge levels were measured through pre-test and post-test scores. There was a 90% increase in knowledge among pregnant women and mothers of toddlers after nutrition education was given. This activity is expected to contribute to efforts in stunting prevention and improving the health of pregnant women and mothers of toddlers. Keywords: Katuk Leaves, Stunting, Pregnant Women.