<![CDATA[ABSTRAK Stunting adalah masalah pertumbuhan dan perkembangan pada anak yang disebabkan oleh kekurangan gizi kronis, Kondisi ini membawa dampak buruk jangka panjang, baik bagi individu maupun masyarakat, berupa hambatan perkembangan fisik dan kognitif, penurunan produktivitas, serta peningkatan kerentanan terhadap penyakit degenerative. Pemenuhan gizi melalui optimalisasi lauk-pauk berbasis pangan lokal sangat disarankan untuk pencegahan stunting. Meningkatkan Pengetahuan dan keterampilan kader posyandu tentang stunting dan keterampilan mengolah makanan kaya protein hewani berbasis pangan lokal. Metode pengabdian kepada masyarakat yang diterapkan meliputi penyuluhan gizi dan demonstrasi pembuatan makanan kaya protein hewani berbasis pangan lokal sebagai upaya preventif stunting. Pemberian penjelasan teori dan praktik langsung pengolahan bahan pangan lokal menjadi menu tinggi protein hewani yang praktis, serta sesi dialog interaktif bersama peserta. Sebagai penunjang, digunakan media booklet untuk memperkuat pemahaman visual, kuesioner pre-test dan post-test untuk mengevaluasi perkembangan pemahaman sebelum dan sesudah edukasi. Terdapat perbedaan yang signifikan pada tingkat pengetahuan kader Posyandu antara sebelum dan setelah diberikan edukasi gizi, peningkatan nilai rata-rata dari 5,21 menjadi 6,47 bahwa intervensi edukasi gizi dan demonstrasi makanan kaya protein hewani berbasis pangan lokal memiliki efektivitas dalam meningkatkan pemahaman serta kapasitas kader terkait pencegahan stunting.Pelaksanaan kegiatan pengabdian kepada masyarakat ini berlangsung secara kondusif dan mendapat respons positif dari kader Posyandu. Intervensi berupa kombinasi edukasi gizi serta demonstrasi pengolahan makanan kaya protein hewani berbasis pangan lokal tersebut terbukti efektif dalam meningkatkan kapasitas dan pemahaman kader terkait pencegahan stunting. Kata kunci: demostrasi, edukasi, protein hewani, stunting. ABSTRACT Stunting is a growth and development disorder in children caused by chronic malnutrition. This condition carries long-term adverse impacts for both individuals and society, resulting in physical and cognitive developmental delays, reduced productivity, and increased vulnerability to degenerative diseases. Meeting nutritional needs by optimizing local food-based side dishes is highly recommended for stunting prevention. This study aims to enhance the knowledge and skills of Posyandu cadres regarding stunting, as well as their skills in processing local food-based foods rich in animal protein. The community service method applied included nutritional counseling and cooking demonstrations of local food-based foods rich in animal protein as a preventive measure against stunting. The intervention consisted of theoretical explanations, hands-on practice in processing local food ingredients into practical high-animal-protein menus, and interactive dialogue sessions with the participants. To support the program, booklet media were utilized to reinforce visual understanding, while pre-test and post-test questionnaires were administered to evaluate changes in understanding before and after the education. There was a significant difference in the knowledge level of Posyandu cadres before and after the nutritional education. The increase in the average score from 5.21 to 6.47 indicates that the nutritional education intervention and the demonstration of local food-based foods rich in animal protein were effective in improving the understanding and capacity of cadres regarding stunting prevention. The implementation of this community service activity proceeded smoothly and received positive responses from the Posyandu cadres. The intervention, combining nutritional education and cooking demonstrations of local food-based foods rich in animal protein, proved effective in increasing the capacity and understanding of cadres regarding stunting prevention. Keywords: Demonstration, Education, Animal Protein, Stunting.]]>
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