Socialization of Making Cookies Containing Moringa Leaf Extract (Moringa oleifera L.) to Help Prevent Stunting
DOI:
https://doi.org/10.36590/jagri.v6i2.1541Keywords:
cookies, moringa leaves, stuntingAbstract
The stunting rate among toddlers in Semarang City is 2,73%, consisting of 0,26% very short toddlers and 2,47% short toddlers. Although this prevalence is relatively low, continuous prevention and management efforts are still required to further reduce stunting cases. One local food ingredient with high nutritional potential is Moringa leaves (Moringa oleifera L.), which are rich in protein, vitamins, and minerals. Moringa leaves can be processed into various food products, including cookies. Cookies are a popular snack consumed by all age groups and have high energy content, making them suitable as complementary foods for toddlers. This community service activity aimed to increase public knowledge regarding the utilization of moringa leaf cookies as a stunting prevention strategy. The activity was conducted under the theme “Socialization of Making Cookies from Moringa Leaf Extract (Moringa oleifera L.) to Help Prevent Stunting.” A total of 50 PKK mothers participated from Bulu Lor Village, North Semarang, who participated in the activity. The intervention consisted of a 30-minute educational session using visual media, including pictures and PowerPoint presentations. Participants completed pre-test and post-test questionnaires that met validity and reliability standards. Data were analyzed univariately. The results showed that cookies with small amounts of moringa leaf powder were acceptable in taste and not bitter. Knowledge levels increased across all cognitive domains. Statistical analysis using a t-test indicated a significant difference between pre-test and post-test scores (p-value = 0,003). In conclusion, the activity effectively improved participants’ knowledge of using moringa leaf cookies to prevent stunting in toddlers.
Downloads
References
Amelia, C.Q., Sepriyani, H., Devitria, R., Sari, S., 2020. Pengaruh Tepung Sagu dan Kacang Merah terhadap Kadar Protein dalam Pembuatan Nastar. Jurnal Penelitian Farmasi Indonesia 9(1), 37-40. https://Doi.Org/10.51887/Jpfi.V9i1.801
Aminah, S., Ramdhan, T., Yanis, M., 2015. Kandungan Nutrisi dan Sifat Fungsional Tanaman Kelor (Moringa oleifera L.). Buletin Pertanian Perkotaan 5(2), 35-44. https://www.academia.edu/40057815/Kandungan_Nutrisi_dan_Sifat_Fungsional_Tanaman_Kelor_Moringa_oleifera
Andriani, R., 2022. Potensi Daun Kelor (Moringa oleifera L.) sebagai Pemberian Makanan Tambahan (PMT) Balita (Literature Review). [Karya Tulis Ilmiah]. Poltekkes Kemenkes Bengkulu.
Cahyati, W.H., Prameswari, G.N., Wulandari, C., Karnowo, K., 2019. Kajian Stunting di Kota Semarang. Jurnal Riptek 13(2),101-106. https://riptek.semarangkota.go.id/index.php/riptek/article/view/62
Dewi, D.P., 2018. Substitusi Tepung Daun Kelor (Moringa oleifera L.) pada Cookies terhadap Sifat Fisik, Sifat Organoleptik, Kadar Proksimat, dan Kadar Fe. Ilmu Gizi Indonesia 1(2), 104-112. https://ilgi.respati.ac.id/index.php/ilgi2017/article/view/22
Hanif, F., Berawi, K.N., 2022. Literature Review: Daun Kelor (Moringa oleifera L.) sebagai Makanan Sehat Pelengkap Nutrisi 1000 Hari Pertama Kehidupan. Jurnal Kesehatan 13(2), 398–405. Https://Doi.Org/10.26630/Jk.V13i2.1415
Hekmat, S., Morgan, K., Soltani, M., Gough, R., 2015. Sensory Evaluation of Locally Grown Fruit Purees and Inulin Fibre on Probiotic Yogurt in Mwanza, Tanzania and The Microbial Analysis of Probiotic Yogurt Fortified with Moringa oleifera L. Journal of Health Population and Nutrition 33(1), 60-67. https://pubmed.ncbi.nlm.nih.gov/25995722/
[Kemenkes] Kementerian Kesehatan., 2018. Tabel Komposisi Pangan Indonesia 2017. Kementerian Kesehatan RI, Jakarta.
Kusumaningsih, W., Sutrisno, S., Hidayah, F., 2019. Efektivitas Model Pembelajaran Savi dan React Berbantuan LKS terhadap Kemampuan Komunikasi Matematika Siswa SMP. Journal of Mathematics Education IKIP Veteran Semarang 3(2), 197-206. https://e-journal.ivet.ac.id/index.php/matematika/article/view/763
Notoatmodjo, S., 2014. Metodologi Penelitian Kesehatan. Rineka Cipta, Jakarta.
Nucahyati, D.E., 2015. Khasiat Dahsyat Daun Kelor: Membahas tentang Manfaat dan Khasiat yang Terdapat dalam Daun Kelor. Penerbit Jendela Sehat, Jakarta.
Nugrawati, N., 2021. Edukasi Tentang Pemanfaatan Daun Kelor Guna Pencegahan Stunting pada Kader Posyandu di Kecamatan Maros Baru Kabupaten Maros. Journal of Training and Community Service Adpertisi 2(1), 6-10. https://jurnal.adpertisi.or.id/index.php/JTCSA/article/view/184
Rosida, D.F., Putri, N.A., Oktafiani, M., 2020. Karakteristik Cookies Tepung Kimpul Termodifikasi (Xanthosoma sagittifolium) dengan Penambahan Tapioka. Jurnal Agrointek 14(1), 45-56. https://journal.trunojoyo.ac.id/agrointek/article/view/6309
Sari, Y.K., Adi, A.C., 2018. Daya Terima, Kadar Protein dan Zat Besi Cookies Substitusi Tepung Daun Kelor dan tepung Kecambah Kedelai. Media Gizi Indonesia 12(1), 27-33. https://e-journal.unair.ac.id/MGI/article/view/3194
Tutik, T., Pratama, C.K., Oktiyaningrum, I., Veriyanti, K.N., 2025. Pemanfaatan Daun Kelor (Moringa oleifera L.) sebagai Bahan Makanan Pendamping ASI dalam Mencegah Stunting Desa Cipadang Kecamatan Gedong Tataan Kabupaten Pesawaran. Jurnal Pengabdian Farmasi Malahayati 8(1), 31-41. https://ejurnalmalahayati.ac.id/index.php/pengabdianfarmasi/article/view/19250
Widiantara, T., Arief, D.Z., Yuniar, E., 2018. Kajian Perbandingan Tepung Kacangkoro Pedang (Canavalia Ensiformis) dengan Tepung Tapioka dan Konsentrasi Kuning Telur terhadap Karakteristik Cookies Koro. Pasundan Food Technology Journal 5(2), 146-153. Https://Doi. Org/10.23969/Pftj.V5i2.1045
Winarti, S., Susilowati, T., 2021. Pemanfaatan Daun Kelor untuk Peningkatan Gizi Snack dan Cookies. Jurnal Abdimas dan Ilmu Rekayasa 1(2), 32-37. https://www.academia.edu/102057511/Pemanfaatan_Daun_Kelor_Untuk_Peningkatan_Gizi_Snack_Dan_Kue_Kering
Wulandari, E., 2017. Sosialisasi Cookies Sorgum sebagai Camilan Sehat di Desa Sayang Jatinangor Kabupaten Sumedang. Jurnal Aplikasi Ipteks untuk Masyarakat 6(3), 185-188. https://jurnal.unpad.ac.id/dharmakarya/article/view/14780/0
Yadnya, M.S., Wulandari, H.A., Maryani, I., Zulvia, R., Supiana, W., Hasnan, A.Z., Amalia, A.R., Ananda, D.M., Holis, S.M., Zulhdayati, M., Apriandi, I.M., 2025. Program Peningkatan dengan Substitusi Tepung Berbahan Dasar Daun Kelor untuk Makanan Sehat di Desa Koreleko Selatan. Jurnal Gema Ngabdi 7(1), 94-102. https://garuda.kemdiktisaintek.go.id/documents/detail/5216341
