Using Moringa Leaves (Moringa Oleifera) in Making Chicken Nuggets as a Functional Food Innovation to Reduce the Risk of Stunting
Keywords:
Stunting, moringa leaves, nutrition, chicken nuggets, KKN, innovationAbstract
The Community Service Program (KKN) of Group 110 of Muhammadiyah University of Purwokerto in Kuripan Village, Kesugihan District, Cilacap Regency was implemented as an effort to prevent and overcome stunting through the use of Moringa oleifera leaves in processed chicken nuggets. Activities included socialization regarding balanced nutrition, the nutritional content of Moringa leaves, and demonstrations of making Moringa leaf chicken nuggets to Posyandu cadres and the community. Moringa leaves were chosen because of their high nutritional content, including vitamin A, vitamin C, calcium, iron, protein, and fiber, which are beneficial for supporting child growth. The nugget products were then distributed as supplementary food (PMT) for toddlers and pregnant women. The results of the activity showed an increase in participants' knowledge about nutrition and local food processing, as well as skills in making nutritious products from Moringa leaves. This food processing innovation is expected to be a sustainable strategy to improve family nutritional intake and reduce the risk of stunting.
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