Utilization of Spinach in Nutritious Pudding Products to Support Stunting Management

Husnia Nur Iza Wardhani; Eva Putri; Ade Ferianto; Hasna Khalifatunnisa; Firyal Fatwa Inayah; M. Farrel Diaz Tiffani; M. Asrul Adiyanto; Firda Hikmatun Nazila; Irvan Mahja Fathurrahman; Silfia Laelatulsya’diyah; Esti Dwi Kurniasih; Arnesya Nabila Az Zahra Irianto; Meydy Fauziridwan; Wartono Wartono

Utilization of Spinach in Nutritious Pudding Products to Support Stunting Management

Authors

Husnia Nur Iza Wardhani Universitas Muhammadiyah Purwokerto
Eva Putri Universitas Muhammadiyah Purwokerto
Ade Ferianto Universitas Muhammadiyah Purwokerto
Hasna Khalifatunnisa Universitas Muhammadiyah Purwokerto
Firyal Fatwa Inayah Universitas Muhammadiyah Purwokerto
M. Farrel Diaz Tiffani Universitas Muhammadiyah Purwokerto
M. Asrul Adiyanto Universitas Muhammadiyah Purwokerto
Firda Hikmatun Nazila Universitas Muhammadiyah Purwokerto
Irvan Mahja Fathurrahman Universitas Muhammadiyah Purwokerto
Silfia Laelatulsya’diyah Universitas Muhammadiyah Purwokerto
Esti Dwi Kurniasih Universitas Muhammadiyah Purwokerto
Arnesya Nabila Az Zahra Irianto Universitas Muhammadiyah Purwokerto
Meydy Fauziridwan Universitas Muhammadiyah Purwokerto
Wartono Wartono Universitas Muhammadiyah Purwokerto

Keywords:

Stunting, Additional Food, Spinach, Pudding

Abstract

Stunting is a chronic health problem characterized by a child’s height being below the WHO growth standards, commonly occurring within the first 1,000 days of life due to prolonged nutritional deficiencies. One of the efforts to prevent stunting is through the fulfillment of macro- and micronutrients, including iron, calcium, vitamin A, vitamin C, and folic acid. Spinach is a nutrient-rich source of iron, vitamin C, folic acid, and calcium, which play important roles in hemoglobin formation, iron absorption, and tissue growth. Processing spinach into pudding is a creative strategy to increase children’s acceptance of vegetable consumption. This study employed a descriptive qualitative method with a field approach to illustrate the process of counseling and demonstrating spinach pudding preparation as a complementary food for breastfeeding (MP-ASI) in Sidakangen Village on August 8, 2024, targeting local health post (posyandu) cadres. Data were collected through observation, interactive discussions, and questionnaires. The results showed an increase in participants’ knowledge regarding the dangers of stunting, the nutritional benefits of spinach, and skills in processing spinach into pudding. Participants responded positively to this innovation, considering it appealing, affordable, and beneficial in improving children’s nutritional intake. This activity is expected to serve as an alternative local food-based nutritional intervention to support stunting prevention efforts in the community.

References

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Published

2025-11-25

How to Cite

Wardhani, H. N. I., Putri, E., Ferianto, A., Khalifatunnisa, H., Inayah, F. F., Tiffani, M. F. D., … Wartono, W. (2025). Utilization of Spinach in Nutritious Pudding Products to Support Stunting Management. Proceedings Series on Social Sciences & Humanities, 28, 333–336. Retrieved from https://conferenceproceedings.ump.ac.id/pssh/article/view/1939