Pemanfaatan Daun Kelor melalui Edukasi Gizi dan Pengenalan Olahan Puding untuk Mendukung Pencegahan Stunting

Abstract

Stunting is a child growth problem associated with long-term nutritional inadequacy and influenced by multiple factors, including feeding practices, infections, sanitation, and access to healthcare. One supporting approach to stunting prevention is nutrition education that introduces locally available foods as part of a diverse family diet. Moringa leaves (Moringa oleifera) have potential as a food ingredient because they contain various nutrients and can be processed into different dishes, including pudding. This community service article aims to describe the introduction of Moringa leaves as a local food ingredient through nutrition education and the presentation of Moringa pudding preparation, while emphasizing the importance of dietary diversity for child growth. A descriptive approach was adopted using the available activity report and photographic documentation. The educational material covers stunting and its associated factors, the potential of Moringa leaves as a food ingredient, and the general stages of pudding preparation. Available documentation shows a community gathering and examples of the pudding product. However, the activity location, date, participant count, and detailed demonstration procedures require confirmation from the organizing team. No structured evaluation data are available regarding changes in participants' knowledge, dietary practices, or nutritional status. Consequently, the available evidence does not establish any reduction in stunting risk or prevalence. Further development requires more complete field documentation, nutrition education tailored to family needs, and systematic activity evaluation.