<![CDATA[Stunting prevention requires not only nutrition messages but also stronger community capacity to use locally available resources. This community service program aimed to improve Posyandu cadres’ knowledge and practical capacity in stunting prevention, cultivation of Moringa oleifera and Curcuma xanthorrhiza, and preparation of HERBA-KIDS herbal syrup in Jabung Village, Plupuh, Sragen. The program used a participatory empowerment approach comprising problem identification, education, cultivation and production training, technology application, mentoring, and evaluation. Forty-nine participants completed knowledge pretests and posttests and a satisfaction survey. Knowledge scores increased from 57.31±9.43 to 80.65±8.65, with a mean gain of 23.35 points. A paired-samples t-test showed a statistically significant improvement, t(48)=−17.465, p<0.001, with a very large effect size (Cohen’s d=2.495; 95% CI 1.921–3.062). Most participants were 31–40 years old (38.8%), followed by 41–50 years (36.7%). Satisfaction was high: 71.4% rated the activity very satisfactory and 28.6% satisfactory. The program effectively strengthened participants’ knowledge and acceptance of a locally based nutrition innovation. Continued mentoring, standardized production procedures, food-safety review, and routine Posyandu monitoring are recommended before wider product use.]]>
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