PEMANFAATAN PANGAN LOKAL BERBASIS DAUN KELOR DALAM PEMBUATAN COOKIES SEBAGAI UPAYA PENCEGAHAN STUNTING DI DESA KERTASARI MELALUI EDUKASI GIZI DAN PELATIHAN PARTISIPATIF

Abstract

Stunting is a chronic nutritional problem caused by inadequate long-term nutrient intake. Kertasari Village has the potential for local food resources in the form of moringa leaves (Moringa oleifera), which are highly nutritious, but their utilization has not been optimized. Based on local anthropometric measurement data, there are 124 stunted toddlers in this village. Therefore, this community service activity aimed to improve community knowledge and skills in utilizing moringa leaves through the production of cookies. The implementation method utilized a Participatory Action Research (PAR) approach through the stages of socialization, hands-on demonstration of cookie formulation, and evaluation based on performance observation and hedonic testing (food testing). This activity involved posyandu cadres and PKK members from six sub-villages (dusun). The evaluation results through observation showed that participants were able to actively absorb nutritional education independently, proven by their success in producing cookies according to the recommended standard recipe without damaging the chlorophyll nutrients. Based on the hedonic test results on the target group, this innovative product has an excellent taste and texture that is well accepted by children. The utilization of moringa leaves through cookie innovation is recommended as a sustainable solution to be integrated into the Supplementary Feeding Program (PMT) at the Kertasari Village Posyandu.