Innovation of Moringa Leaves as Steamed Pudding Cake to Prevent Stunting in Children



Ratna Juwita(1*), Norman Yoshi Haryono(2), Muh Ade Artasasta(3), Algafari Bakti Manggara(4), Septiani Dewi Hamni(5), Winda Yael Galingging(6), Hilda Ainun Nikmah(7), Fira Alisya Nur Azizah(8),

(1) Program Studi Bioteknologi, Departemen Sains Terapan Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Malang, Jawa Timur, Indonesia
(2) Program Studi Bioteknologi, Departemen Sains Terapan Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Malang, Jawa Timur, Indonesia
(3) Program Studi Bioteknologi, Departemen Sains Terapan Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Malang, Jawa Timur, Indonesia
(4) Program Studi Farmasi, Fakultas Farmasi, Institut Ilmu Kesehatan Bhakti Wiyata, Kediri, Jawa Timur, Indonesia
(5) Program Studi Bioteknologi, Departemen Sains Terapan Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Malang, Jawa Timur, Indonesia
(6) Program Studi Bioteknologi, Departemen Sains Terapan Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Malang, Jawa Timur, Indonesia
(7) Program Studi Bioteknologi, Departemen Sains Terapan Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Malang, Jawa Timur, Indonesia
(8) Program Studi Bioteknologi, Departemen Sains Terapan Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Malang, Jawa Timur, Indonesia
(*) Corresponding Author

Abstract


Moringa leaves are a local plant that contains high nutrition, which contains vitamins A and C. In addition, Moringa leaves also contain iron, magnesium and various kinds of amino acids. The nutrients contained in Moringa leaves are needed by the body. Therefore, the community service team at the State University of Malang carried out community service activities in Wonorejo village by making steamed pudding cakes from Moringa leaves. Wonorejo village is a village with potential for Moringa leaves. This community service focuses on family welfare supervisors (PKK) who are the main key in managing family nutrition. PKK women from Wonorejo village were given an understanding of the nutritional content in Moringa leaves and were also given training in processing Moringa leaves into steamed pudding cakes which are popular with all groups. Based on the results of the questionnaire that was carried out during community service, it was shown that 100% of the training participants had not used Moringa leaves as steamed pudding cakes. In this training, it is hoped that the community will become more concerned about the problem of stunting in children and the use of Moringa leaf nutrition as a solution to prevent it.


Keywords


Moringa, Sponge, Pudding, Nutrition

Full Text:

PDF

References


Hastuti. (2017). Efek Pemberian Daun Kelor (Moringa Oleifera) pada Ibu Hamil dan Menyusui terhadap Kejadian Stunting dan Perkembangan Anak Usia 18-23 Bulan di Kabupaten Jeneponto. Pascasarjana Unhas, Ii, 43–57. doi:http://sekolahpascasarjanaunhas.blogspot.com/ Muis, D. U. (2017). No Analisis Struktur Kovarian Indeks Terkait Kesehatan untuk Lansia di Rumah, Berfokus pada Perasaan Subjektif tentang Kesehatan Title. 1–14. Nada, S. (2022). Monitoring Anak-Anak dengan Kondisi Stunting di Desa Wonorejo Oleh Mahasiswa KKN _ kumparan. doi:https://kumparan.com/nadasalsabilah20/monitoring-anak-anak-dengan-kondisi-stunting-di-desa-wonorejo-oleh-mahasiswa-kkn-1zPlIFaUChp Nisa, K. R., Leto, K. T., Mimin, A., Sulastri, A., Maumere, I. M., & Kimia, M. P. (2021). Pemanfaatan Bahan Pangan Untuk Pembuatan Bolu Dari Daun Kelor bahan pangan fungsional . Tidak hanya itu , daun kelor yang dikeringkan menjadi bubuk. 1(3), 96–103. Prod, J. N., Resour, P., Misra, S., & Misra, M. K. (2014). Nutritional evaluation of some leafy vegetable used by the tribal and rural people of south Odisha , India. 4(1), 23–28. Tim, K. (2018). Pendampingan desa mitra di desa wonorejo kecamatan singosari kabupaten malang. Purnasari, G., Susindra, Y., Kesehatan, J., & Jember, P. N. (2022). Received : Agustus 2020 | Revised : Februari 2021 | Accepted : Nopember 2022 Peningkatan Pengetahuan dan Ketram ... 113. 6(2), 112–118. Ridhani, H. (2022). (PDF) Pemanfaatan Ekstrak Daun Kelor pada Produk Olahan Puding Sebagai Upaya Pencegahan Stunting di Desa Pohsangit Tengah. https://www.researchgate.net/publication/366604001_Pemanfaatan_Ekstrak_Daun_Kelor_pada_Produk_Olahan_Puding_Sebagai_Upaya_Pencegahan_Stunting_di_Desa_Pohsangit_Tengah




DOI: https://doi.org/10.30998/jpmbio.v2i1.1872

Article Metrics

Abstract Views : 190 | PDF Views : 323

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Jurnal Pengabdian Masyarakat Biologi dan Sains (JPMBio-Sains) 

Program Studi Pendidikan Biologi, FMIPA

Universitas Indraprasta PGRI

Jl. Raya Tengah  No. 80, Kel. Gedong, Kec. Pasar Rebo, Jakarta Timur, 13760

 

Published by

Lembaga Penelitian dan Pengabdian Masyarakat (LPPM)

Universitas Indraprasta PGRI

Jl. Nangka No. 58 C, Kel. Tanjung Barat, Kec. Jagakarsa, Jakarta Selatan, 12530

email: jpmbio.sains@gmail.com

           jpmbio-sains@unindra.ac.id

https://goo.gl/maps/N7sb7TFicWsXqwKw5

 

INDEKSASI:

 

 

 

 

 Surya : Jurnal Media Komunikasi Ilmu Kesehatan

 

 

Creative Commons License

Jurnal Pengabdian Masyarakat Biologi dan Sains is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

 

 

 

Web Analytics Made Easy - Statcounter

View My Stats