Community Empowerment Through Nutritious Food Processing: Moringa Tofu Nuggets and Spinach Chips to Prevent Stunting

Abstract

One of the prevention efforts is through the utilization of nutritious local foods such as tofu and spinach, which are still limited in their processing variations. The purpose of this community service is to increase the knowledge and skills of the community in processing tofu and spinach into nutritious local foods. Method of implementation: the community service began with the preparation stage, which involved conducting observations and coordinating with the Naioni Village Office. Next, the team coordinated with local cadres and the community. The team distributed invitations to the community to attend the community service activity. The next stage was the implementation stage, which began with providing education about stunting, starting from its definition, causes, signs and symptoms, impacts, and prevention. The activity then continued with a demonstration of how to make moringa tofu nuggets and spinach chips. Results: The skills of the training participants improved in practicing the production of nutritious food products (moringa tofu nuggets) and spinach chips. Conclusion: Community service activities through the use of nutritious local foods such as tofu, moringa, and spinach have proven to be able to increase community knowledge and skills in processing nutritious foods. The improvement in participants' skills indicates that this activity has the potential to support efforts to prevent stunting through the optimal and sustainable use of local food