Kreasi Puding Ubi Ungu sebagai Makanan Tambahan Bergizi dalam Upaya Penurunan Stunting di Desa Guci Kecamatan Godong

Ummul Sukowati (Universitas An Nuur)
Novia Julianti (Universitas An Nuur)
Evi Afriani Putri (Universitas An Nuur)
Thifaal Baren (Universitas An Nuur)
Della Ayu Puspitasari (Universitas An Nuur)
Roisa Nur Wakhidah (Universitas An Nuur)
Ani Anggraini (Universitas An Nuur)
Ismawati (Universitas An Nuur)
Paozan Hadi Putra (Universitas An Nuur)
Yuwanti (Universitas An Nuur)

Jurnal ABDIMAS-HIP Pengabdian Kepada Masyarakat
Vol. 7 No. 2 (2026): Jurnal ABDIMAS-HIP Pengabdian Kepada Masyarakat

Background: Stunting is a chronic malnutrition condition that hinders childrens physical growth and cognitive development. Purple sweet potato (Ipomoea batatas L.) has potential as a local food solution as it contains nutriens needed by the body to support growth.  Objective: This activity aims to improve nutritional literacy and practical skills of the community in processing purple sweet potatoes into pudding as an alternative for Supplementary Feeding (PMT). Methods: The program used a participatory approach involving 50 participants, including mothers of toddlers, Posyandu volunteers, village midwives, and PKK members. Results: This activity proved effective as a preventive strategy for stunting and increased community understanding of utilizing the micronutrients in purple sweet potato for nutritional improvement.